Chicken Dish
Yield
4 servingsPrep
5 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
baked and de-boned |
*
|
| 1 | can |
soup, cream of chicken
|
|
| ⅓ | cup |
mayonnaise
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
onions
medium-sized, chopped |
|
| 2 | each |
celery stalks
sliced 1/8 inch thick |
|
| 12 | each |
mushrooms
sliced |
|
| 1 | can |
water chestnuts
drained |
*
|
| 1 | can |
crescent roll dough
|
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 3 | teaspoons |
butter
melted |
|
| ½ | cup |
pine nuts
or sliced almonds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
baked and de-boned |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 79 | ml |
mayonnaise
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
onions
medium-sized, chopped |
|
| 2 | each |
celery stalks
sliced 1/8 inch thick |
|
| 12 | each |
mushrooms
sliced |
|
| 1 | can |
water chestnuts
drained |
*
|
| 1 | can |
crescent roll dough
|
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 15 | ml |
butter
melted |
|
| 118 | ml |
pine nuts
or sliced almonds |
|
Directions
Cream together the mayo, soup and sour cream.
Add the chicken, and the vegetables.
Microwave on high for 6 minutes.
Pour into a 9x13 inch baking dish .
Spread over top the cresent rolls to make a crust.
Top with shredded cheese, drizzle butter over top and sprinkle with nuts.
Bake at 350℉ (180℃) F for 30 to 40 minutes until cooked and browned.
Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight peices.
Serves 4 people, 2 slices each.
