Crescent-Topped Turkey Amandine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Quick to prepare, this tasty main dish is loaded with turkey flavor and a nice crunch from celery and water chestnuts. Topped with a golden crescent roll crust and a sprinkling of almonds and cheese, it's bound to become a favorite. âBecky Larson, Mallard, Iowa Ingredients:
3 cups cubed cooked turkey |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained |
2/3 cup mayonnaise |
1/2 cup chopped celery |
1/2 cup chopped onion |
1 tube (4 ounces) refrigerated crescent rolls |
2/3 cup shredded swiss cheese |
1/2 cup sliced almonds |
1/4 cup butter, melted |
Directions:
1. In a large saucepan, combine the first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
2. In a small bowl, combine the cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings.
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