1 pkg. (10 oz.) frozen peas
2 c. cut up cooked chicken
1 c. diced celery
1 can (5 oz.) water chestnuts (drained & thinly sliced)
2 tbsp. chopped green pepper
2 tbsp. chopped pimento
1 tbsp. grated onion
2 tbsp. white wine
1 tbsp. lemon juice
1/2 tsp. salt
1/2 c. milk
1 can cream of chicken soup
2 slices white bread, cubed
1 c. grated sharp Cheddar cheese

1. Cook peas; drain. Preheat oven to 375 degrees.

2. In 2 quart casserole, combine peas, chicken, celery, water chestnuts, pepper, pimento and onion.

3. Sprinkle with wine, lemon juice and salt. Toss gently to mix well.

4. In saucepan, combine milk and soup, stirring until smooth. Bring to boil, stirring. Add to casserole mixture, combining well.

5. Sprinkle with bread cubes; bake 20 minutes or until sauce is bubbly. Sprinkle with cheese and bake 5 minutes or until cheese is melted.