Chicken and Crescent Almondine |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This casserole is easy to make, and a crowd pleaser. It is also very good as a left over. My mom makes it ahead so that we can eat it during the week. Ingredients:
3 cups cooked chicken, cubed |
1 (10 3/4 ounce) can cream of chicken soup |
1 (8 ounce) can sliced water chestnuts |
1 (4 ounce) can mushrooms |
2/3 cup miracle whip |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1/2 cup sour cream |
1 (8 ounce) can crescent rolls |
2/3 cup cheddar cheese, shredded |
1/2 cup slivered almonds |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 375 degrees.
2. In a large saucepan, combine base ingredients.
3. Cook over medium heat until mixture is bubbly.
4. Pour into greased 9x13 pan.
5. Separate crescent dough into two rectangles.
6. Place dough over hot chicken mixture.
7. In a small bowl, combine remaining ingredients.
8. Spread over dough.
9. Bake 20-25 minutes.
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