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Chicken Crescent Almondine Recipe

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This easy, elegant-looking dish is nice enough for special occasions...but you'll make it for family too! For a change-or-taste, substitute turkey or tuna for the chicken. You'll win raves all around the table.

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8 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup Miracle Whip
1/2 cup sour cream
2 tablespoons dried minced onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped celery
1 tube (8 ounces) refrigerated crescent rolls
TOPPING:
2/3 cup shredded Swiss or American cheese
1/2 cup slivered almonds
2 tablespoons butter, melted

Directions

In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
Pour into ungreased 13-in. x 9-in. 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 cough. Drizzle with butter.
Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 528 calories, 38 g fat (11 g saturated fat), 82 mg cholesterol, 778 mg sodium, 21 g carbohydrate, 2 g fiber, 23 g protein.

Chicken Crescent Almondine published in Country Woman March/April 1990, p33

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