Chicken bake

    55 min

    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.

    14 people made this

    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

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. 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.
    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 20x30cm baking dish. Top with breadcrumbs.
    4. 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 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)