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Baked Chicken Thermidor

"Makes 6 very generous servings. Great for a pot luck."
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Ingredients

servings 357 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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 9x13 inch baking dish. Top with bread crumbs.
  4. 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.

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

Very nice. Easy to make and quite tasty. Reminds me of the diner version.

Most helpful critical review

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 11x7 inch dish.

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Least positive
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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 11x7 inch dish.

Very nice. Easy to make and quite tasty. Reminds me of the diner version.

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 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...

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, 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: ...

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