1 (5 oz.) can water chestnuts (sliced)
2 c. cooked chicken (diced)
10 oz. pkg. frozen peas
1 c. celery, chopped
1/4 c. onion, chopped
2 tbsp. pimento, chopped
1 tbsp. green pepper, chopped
1/2 c. toasted almonds (brown in butter)
1/2 tsp. salt
2 tbsp. sherry or white wine
1 tbsp. lemon juice
1/2 c. chicken broth (bouillon cube in water)
1 can mushroom soup
1/2 c. milk
Toasted bread crumbs for top (optional)

Mix all vegetables, chicken and almonds, sprinkle on lemon juice and wine, let set. Now heat soup, milk and chicken broth; pour over the top. Put toasted bread crumbs on top of casserole (optional). Bake at 375 degrees for 20 minutes, longer if casserole was cold.