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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Creamy chicken casserole, topped with crescent rolls Ingredients:
3 cups cubed cooked chicken |
1 (10 ounce) can cream of chicken soup |
1 (8 ounce) can water chestnuts, sliced and drained |
1 (4 ounce) can mushroom stems and pieces, drained |
2/3 cup mayonnaise |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup sour cream |
1 (8 ounce) package refrigerated reduced-fat crescent rolls |
2/3 cup shredded swiss cheese |
1/2 cup slivered almonds |
3 tablespoons melted butter |
Directions:
1. Preheat oven to 375 degrees.
2. Comine first eight ingredients in a large saucepan and cook over medium heat until hot and bubbly.
3. Pour into 12x8 inch greased baking dish.
4. Unroll the crescent rolls into two long rectangles and place over the hot chicken mixture.
5. Comine remaining ingredients spread over the dough.
6. Bake for 20-25 minutes or until golden brown.
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