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

Preheat oven to 375 degrees. Combine chicken, peas, celery, chestnuts, almonds, pepper, onion, olives. Sprinkle with wine, lemon juice and salt. Mix gently.

Combine milk and soup, bring to boil, stirring constantly. Add to chicken mixture and mix well. Place in 9 x 13 inch dish. Sprinkle with bread crumbs. Bake 20 minutes or until bubbly and bread crumbs are toasted. Sprinkle with cheese and bake 5 minutes longer.