Chicken bake
This is a great way of using up leftover chicken. It's baked together with vegetables in a creamy white sauce. Enjoy with potatoes, rice or pasta.
Ingredients
Serves: 6
- 275g cooked, cubed chicken meat
- 120g diced celery
- 150g frozen peas
- 2/3 (227g) tin water chestnuts, drained and chopped
- 70g almonds, toasted and chopped
- 300g chopped red pepper
- 4 tablespoons chopped onion
- 2 tablespoons chopped roasted red pepper
- 2 tablespoons white wine
- 1 1/2 teaspoons lemon juice
- 125ml milk
- 1 (295g) tin condensed cream of chicken soup
- 2 slices white bread, cut into cubes
- 125g grated Cheddar cheese
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheat oven to 190 C / Gas 5.
- In a large heat-resistant bowl, combine the chicken, celery, peas, water chestnuts, 1/2 of the almonds, pepper, onion, roasted red pepper, wine and lemon juice. Mix everything well.
- 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 20x30cm baking dish. Top with breadcrumbs.
- Bake in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining almonds on top and serve.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (12)
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. - 01 Apr 2005 (Review from Allrecipes US | Canada)
Very nice. Easy to make and quite tasty. Reminds me of the diner version. - 03 Jun 2000 (Review from Allrecipes US | Canada)
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. - 25 Jan 2003 (Review from Allrecipes US | Canada)