In a large heat resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, capsicum, onion, chillies, 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 20x30cm baking dish. Top with bread cubes.
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.