Chicken Thermidor

Chicken Thermidor


13 people made this

All the ingredients are combined together well before being placed in a baking dish, sometimes I vary the vegetables depending what is in the house.


Serves: 6 

  • 2 cups cooked, cubed chicken meat
  • 1 cup diced celery
  • 1 cup frozen green peas
  • 1 (150g) tin water chestnuts, drained and diced
  • 1/2 cup toasted and sliced almonds
  • 2 cups diced red capsicum
  • 1/4 cup diced onion
  • 2 tablespoons diced chillies
  • 2 tablespoons white wine
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup (125ml) milk
  • 1 (400g) tin condensed cream of chicken soup
  • 2 slices white bread, cut into cubes
  • 1 cup grated Cheddar cheese

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 190 degrees C.
  2. 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.
  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 bread cubes.
  4. 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.

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