Chicken and Crescent Almondine

By CarrieG

Ev McFadden

Ingredients

• 3 c cubed cooked chicken
• 10 oz (250 ml) can cream of mushroom soup
• 8 oz can water chestnuts,drained and sliced
• 1/2 cup mushroom pieces,drained
• 1/2 celery chopped
• 1/2 c chopped onion
• 2/3 c mayonnaise
• 1/2 c sour cream
• 8 oz can Pillsbury refrigerated quick crescent rolls
• 2/3 c shredded cheese (use mozzarella,Swiss or marble)
• 1/2 c slivered or sliced almonds
• 2 to 4 Tbsp melted butter

Preparation

Step 1

Preheat oven to 375 F
In a large saucepan combine first 8 ingredients
Cook over medium heat until mixture is hot and bubbly
Pour into an ungreased 12x8 or 9x13 baking dish
Separate crescent dough into 2 rectangles
Place rectangles over hot chicken mixture
Combine remaining ingredients and spread over dough
Bake 20-25 min until crust is deep golden brown.
Serve immediately