2 c. cooked, chunked chicken
1 (10 oz.) pkg. frozen peas, cooked and drained
1 c. diced celery
1 (5 oz.) can water chestnuts, drained and sliced
1/2 c. sliced toasted almonds
2 tbsp. chopped green pepper
1 tbsp. grated onion
1/4 c. sliced ripe olives
2 tbsp. white wine, optional
1 tbsp. lemon juice
1/2 tsp. salt
1/2 c. milk
1 (10 oz.) can cream of chicken soup, undiluted
2 slices white bread, cubed
1 c. grated sharp Cheddar cheese

Preheat oven to 375 degrees. In a 2 quart casserole combine chicken, peas, celery, water chestnuts, almonds, green pepper, onion, and olives. Sprinkle with wine, lemon juice, and salt. Mix gently. In small saucepan combine milk and soup. Bring to a boil, gently stirring. Add to casserole mixture and blend well. Sprinkle with bread cubes and bake 20 minutes, or until bubbly and bread cubes are toasted. Sprinkle with cheese and bake 5 minutes more, or until cheese is melted.