genuine, fresh strawberry pieces in strawberry cupcakes!
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups cooked, cubed chicken meat
- 1 cup diced celery
- 1 cup frozen green peas
- 1 (5 ounce) can water chestnuts, drained and chopped
- ½ cup toasted and sliced almonds
- 2 cups chopped red bell pepper
- ¼ cup chopped onion
- 2 tablespoons chopped pimento peppers (Optional)
- 2 tablespoons white wine
- 1 ½ teaspoons lemon juice
- ½ cup milk
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 slices white bread, cut into cubes
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
- In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9×13 inch baking dish. Top with bread crumbs.
- Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 599 mg |
| Sugars | 7 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I sautéed the celery, onion, and bell pepper in a Dutch oven then stirred in the sauce ingredients, chicken, peas, and water chestnuts because I don’t like crunchy pepper and onion and wanted to be sure they were tender and cooked through. Otherwise this was an easy, creamy and very cozy recipe! It was yummy served over some cooked spaghetti squash!
Whoever transposed this recipe changed some things. This was my grandma’s specialty growing up and I recently copied the recipe exactly from the cookbook she used – it should be 2 tablespoons of diced bell pepper (green, red, whatever), not 2 cups, and the recipe calls for a 10 oz package of peas, which is probably a bit more than just a cup. Also, a dash of salt should be in there somewhere. Given those changes, this is the best thing. It’s a little weird, maybe, but the flavor is outstanding and the mix of textures is awesome. It is also great cold the next day.
Easy to make and makes great leftovers. We like using a crusty french bread for the bread cubes, and we use vegetarian chicken tenders cut into small cubes. Delicious!
Veggies too crunchy even after I sauted prior to assembling. I had to make a lot of changes to this just to make it work. Should use a 11×7 inch dish.
Very, very yummy! I made this recipe when I wanted a comforting food — boy did I find it! I was afraid it was going to taste “canned soupy” but not at all. I did make the following changes: no water chesnuts, no pimento, chicken broth instead of wine, italian bread crumbs instead of the white bread, and Monterey Jack for cheese. I also added 4 potatoes that I cubed and nuked a bit while I was chopping the rest. Absolutely divine – unfortunately I had to share!
This recipe was bland and flavorless. My husband said it was ‘ok’. All I could taste was the red bell pepper. Definitely not worth the effort it takes to prepare.
This was simple and good! I used packaged bread crumbs instead of the bread cubes and it tasted great!
This got raves from hubby and his two frineds.
This tasted a lot better the second day. I felt it was a little liquidy on the first day. I don’t think I will cook it again.
This dinner was ok, but we preferred the Almond Chicken casserole. I thought this recipe had too much red pepper and not enough flavour. Needed some spices in it. I don’t think I will make it again.
I REPLACED THE BREAD TO A DOUBLE PIE CRUST CASSEROLE, AND IT WAS GREAT!!!!!
This is a great chicken recipe… My husband loved it… and want me to make every week!
Very nice. Easy to make and quite tasty. Reminds me of the diner version.