Chicken and crescent almondine

Chicken and crescent almondine



  • sour cream - 1/2 c
  • melted butter - 2 4
  • chopped onion - 1/2 c
  • chopped celery - 1/2 c
  • can cream of chicken soup - 1 item
  • shredded Cheddar cheese - 2/3 c
  • sliced mushrooms - 1/2 c
  • Miracle Whip - 2/3 c
  • slivered or sliced almonds - 1/2 c
  • can Pillsbury crescent rolls - 8 oz
  • whole chicken breasts, cooked and cubed - 3 item
  • can sliced and drained water chestnuts - 8 oz

How to make chicken and crescent almondine:

Combine chicken, cream of chicken soup, water chestnuts, mushrooms, Miracle Whip, celery, onion and sour cream. Cook over medium heat until bubbly. Pour into greased 9 x 13-inch pan. Place crescent roll triangles over hot chicken mixture. Combine cheese, almonds and melted butter and spread over dough. Bake at 375° for 25 minutes or until crust is golden brown.

If making night before, prepare chicken mixture. Pour into pan and refrigerate. Microwave until hot, then cover with crescents and bake as before. Makes a lot!

Recipe categories: < 60 mins, Time to make, Main dish.

Chicken and crescent almondine
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
sugar, eggs, butter or margarine, salt, margarine, slices bacon, 6-inch corn tortillas
You may be interested in these recipes: