Chicken Crescent Almondine |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This easy, elegant-looking dish is nice enough for special occasions...but you'll make it for family too! For a change-or-taste, substitute turkey or tuna for the chicken. You'll win raves all around the table. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2/3 cup miracle whip |
1/2 cup sour cream |
2 tablespoons dried minced onion |
3 cups cubed cooked chicken |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup chopped celery |
1 tube (8 ounces) refrigerated crescent rolls |
topping: |
2/3 cup shredded swiss or american cheese |
1/2 cup slivered almonds |
2 tablespoons butter, melted |
Directions:
1. In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
2. Pour into ungreased 13-in. x 9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter.
3. Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.
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