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Chicken Spectacular

Source of Recipe

From "Crazy for Casseroles" by James Villas


Recipe Introduction

"If ever a chicken dish harked back to the golden age of casseroles in the 1940s and '50s when economy and minimum prep time were the major cooking virtues, this is it. Every regional cookbook put out by churches and junior leagues has had at least one Chicken Spectacular, and if the casseroles were not necessarily 'spectacular,' they were at least simple to prepare and, for the most part, satisfying to eat. Do note that because of the condensed soup and cheese, this casserole needs no extra salt."

List of Ingredients

â—¦ 3 cups diced cooked chicken
â—¦ 1 ½ cups fresh or thawed frozen green peas
â—¦ ½ cup coarsely chopped almonds
â—¦ One 4-ounce jar pimientos, drained and chopped
â—¦ One 10 ¾-ounce can Campbell's condensed cream of mushroom soup
â—¦ Freshly ground black pepper to taste
â—¦ One 5-ounce can water chestnuts, drained and sliced
â—¦ 1 cup grated sharp cheddar cheese


Recipe

Preheat the oven to 350° F.

Grease a 1 ½-quart casserole and layer half the chicken over the bottom. Layer half the peas over the chicken, then half the almonds over the peas, then half the pimientos over the almonds, and pour half the soup over the top. Season with pepper and scatter the water chestnuts evenly over the top.

Repeat the layering, then sprinkle the cheese evenly over the top and bake till golden brown, about 35 minutes.

Makes 4 servings