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Chicken Crescent Amandine

 Chicken Crescent Amandine
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.
8 ServingsPrep: 15 min. Bake: 20 min.


  • 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
  • 2/3 cup shredded Swiss or American cheese
  • 1/2 cup slivered almonds
  • 2 tablespoons butter, melted


  • 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.

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Chicken Crescent Amandine (continued)

Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.