About this recipe: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.
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
1 (295g) tin condensed cream of chicken soup
2 slices white bread, cut into cubes
125g grated Cheddar cheese
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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.