Chicken Crescent Almondine
Submitted by con-knee
Creamy chicken with mushrooms, water chestnuts, and celery baked under a flaky crescent roll crust topped with shredded cheese and slivered almonds. A crunchy, bubbly crowd-pleaser.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
50 minIf you grew up in a household that knew its way around a tube of crescent rolls, this recipe is going to feel like a warm hug.
Cubed chicken gets stirred into a rich, bubbling sauce of cream of chicken soup, sour cream, and mayo with mushrooms, water chestnuts, and celery for crunch.
Pour it into a baking dish, lay crescent dough over the top, then shower it with shredded cheese and slivered almonds before a drizzle of melted butter.
Twenty minutes in the oven and the top puffs up golden and nutty while the filling stays creamy underneath.
Kitchen Tips
- Heat the chicken filling until hot and bubbly before topping with the crescent dough. Starting with a hot filling helps the dough bake through evenly.
- Trim the crescent dough rectangles to fit the dish so there are no raw dough edges hanging over the sides
- Slivered almonds toast in the oven as the casserole bakes, so no need to pre-toast them
- Use rotisserie chicken for the fastest path to dinner
Ingredients
Directions
In large saucepan, combine soup, mayonnaise, sour cream and onion.
Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixtur e is hot and bubbly.
Pour into ungreased 13 inch x 9 inch x 2 inch 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. Bake at 375℉ (190℃) for 20 to 25 m.
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