Chicken Crescent Almondine
1 can cream of chicken soup
2/3 c. mayo
1/2 c. sour cream
2 Tbs minced onion
3 cups cooked chicken, cubed
1 can sliced water chestnuts (optional)
1 can mushrooms
1/2 cup chopped celery
1 can crescent rolls
Topping
2/3 c shredded cheese
1/2 cup slivered almonds
2 tbs butter, melted
In large sauce pan, combine soup, mayo, sour cream, onion, chicken, water chestnuts, mushrooms, and celery. Cook over med heat until hot and bubbly. Pour into 9x13 baking dish. unroll crescent rolls into two rectangles, trimming to fit dish. place rectangles over hot chicken mixture. combine cheese and almonds, sprinkle over dough, drizzle with butter. bake at 375 for 20-20 min or until rolls are brown. (you can also read the instructions on the back of your crescent rolls to see how hot and how long to cook)
1 can cream of chicken soup
2/3 c. mayo
1/2 c. sour cream
2 Tbs minced onion
3 cups cooked chicken, cubed
1 can sliced water chestnuts (optional)
1 can mushrooms
1/2 cup chopped celery
1 can crescent rolls
Topping
2/3 c shredded cheese
1/2 cup slivered almonds
2 tbs butter, melted
In large sauce pan, combine soup, mayo, sour cream, onion, chicken, water chestnuts, mushrooms, and celery. Cook over med heat until hot and bubbly. Pour into 9x13 baking dish. unroll crescent rolls into two rectangles, trimming to fit dish. place rectangles over hot chicken mixture. combine cheese and almonds, sprinkle over dough, drizzle with butter. bake at 375 for 20-20 min or until rolls are brown. (you can also read the instructions on the back of your crescent rolls to see how hot and how long to cook)
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