Chicken Crescent Amandine Recipe

4.5 4 4
Chicken Crescent Amandine Recipe
Chicken Crescent Amandine Recipe photo by Taste of Home
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Chicken Crescent Amandine Recipe

Read Reviews
4.5 4 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
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 dough. Drizzle with butter.
Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.
Originally published as Chicken Crescent Almondine in Country Woman March/April 1990, p33

Nutritional Facts

1 cup: 528 calories, 38g fat (11g saturated fat), 82mg cholesterol, 778mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 23g protein.

  • 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
  1. 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.
  2. 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 dough. Drizzle with butter.
  3. Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.
Originally published as Chicken Crescent Almondine in Country Woman March/April 1990, p33

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Reviews forChicken Crescent Amandine

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MY REVIEW
BoosBug User ID: 7052546 33278
Reviewed Aug. 1, 2013

"This was just ok. Really liked the crescent roll top with the cheese and almonds. The chicken gravy thing not so much. I used light sour cream and light miracle whip and it still managed to be EXTREMELY thick and heavy feeling. We felt very tired and slightly ill after consumption and we're not ones to have a sensitive stomach. If you're looking for a very heavy, very fattening casserole this is probably it. If you're looking for something that's a healthier casserole I would definitely try something else."

MY REVIEW
SMILS4 User ID: 7002599 12853
Reviewed Mar. 24, 2013

"So yummy!!"

MY REVIEW
troutlily User ID: 4652593 24755
Reviewed Dec. 2, 2012

"soo good."

MY REVIEW
[email protected] User ID: 193450 6848
Reviewed Oct. 9, 2008

"Nice meal on a cool fall night. I used reduced-fat everything except for the Swiss cheese with delicious results."

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