Chicken Dish
Submitted by gilbercastro
Creamy chicken casserole with mushrooms and water chestnuts under a golden crescent roll crust topped with melted cheese and toasted nuts. Pure comfort food in under 40 minutes.
YIELD
4 servingsPREP
5 minCOOK
30 minREADY
40 minY’all, this is the kind of casserole that church potluck legends are made of.
Shredded chicken gets folded into a rich, creamy base of sour cream, mayo, and cream of chicken soup along with mushrooms, celery, onion, and crunchy water chestnuts.
That filling goes into a baking dish and gets blanketed with crescent roll dough that puffs up golden and flaky in the oven.
A shower of Monterey Jack cheese, a drizzle of melted butter, and a scatter of pine nuts or almonds on top take it right over the edge.
Cut it into squares and watch it disappear.
Variations
- Use leftover Thanksgiving turkey instead of chicken for a post-holiday remix
- Swap water chestnuts for diced bell pepper if you want a softer texture
- Try sharp cheddar or pepper jack cheese for a bolder, spicier topping
Kitchen Tips
- Use a rotisserie chicken to skip the cooking step and get this on the table even faster
- Spread the crescent dough in one sheet; pinch the seams together so the filling doesn’t bubble through
- Let it cool a full 5 minutes before slicing so the filling sets and the pieces hold together
Ingredients
Directions
Cream together the mayo, soup and sour cream.
Add the chicken, and the vegetables.
Microwave on high for 6 minutes.
Pour into a 9×13 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.
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