2 cups cooked, cubed chicken meat
1 cup diced celery
1 cup frozen green peas
1 (5 ounce) can water chestnuts, drained and chopped
1/2 cup toasted and sliced almonds
2 cups chopped red bell pepper
1/4 cup chopped onion
2 tablespoons chopped pimento peppers (optional)
2 tablespoons white wine
1 1/2 teaspoons lemon juice
1/2 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 slices white bread, cut into cubes
1 cup shredded Cheddar cheese
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.