1 can cream of chicken soup
2/3 cup mayonnaise
1/2 cup sour cream
2 tbsp instant minced onion
3 cups cooked chicken (a deli roasted chicken, shredded, works great)
1 can (8-oz) water chestnuts, drained
1/2 cup finely chopped celery
1 tube (8-oz) crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
Preheat oven to 375 degrees.
Lightly spray a 9 x 13 x 2-inch baking dish or pan with nonstick cooking spray; set aside.
In a large saucepan combine the soup, mayo, sour cream, and onion to mix well. Add the chicken water chestnuts, and celery; cook over medium heat just until heated through. Pour the mixture into the prepared baking dish or pan.
Unroll the crescent dough and form into 2 rectangles to cover the chicken mixture. Sprinkle the cheese and almonds over the top of the dough.
Bake casserole at 375 degrees for approximately 25 minutes until bubbly and golden brown.
Yield: 8 servings
1/2 cup sour cream
2 tbsp instant minced onion
3 cups cooked chicken (a deli roasted chicken, shredded, works great)
1 can (8-oz) water chestnuts, drained
1/2 cup finely chopped celery
1 tube (8-oz) crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
Preheat oven to 375 degrees.
Lightly spray a 9 x 13 x 2-inch baking dish or pan with nonstick cooking spray; set aside.
In a large saucepan combine the soup, mayo, sour cream, and onion to mix well. Add the chicken water chestnuts, and celery; cook over medium heat just until heated through. Pour the mixture into the prepared baking dish or pan.
Unroll the crescent dough and form into 2 rectangles to cover the chicken mixture. Sprinkle the cheese and almonds over the top of the dough.
Bake casserole at 375 degrees for approximately 25 minutes until bubbly and golden brown.
Yield: 8 servings
file photo
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