Chicken Crescent Amandine
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 8 servings.
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.
Ingredients
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2/3 cup Miracle Whip
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1/2 cup sour cream
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2 tablespoons dried minced onion
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3 cups cubed cooked chicken
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1 can (8 ounces) sliced water chestnuts, drained
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1 can (4 ounces) mushroom stems and pieces, drained
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1/2 cup chopped celery
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1 tube (8 ounces) refrigerated crescent rolls
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TOPPING:
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2/3 cup shredded Swiss or American cheese
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1/2 cup slivered almonds
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2 tablespoons butter, melted
Directions
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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.
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2.
Pour into ungreased 13x9-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.
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3.
Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
Nutrition Facts
1 cup: 528 calories, 38g fat (11g saturated fat), 82mg cholesterol, 778mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 23g protein.
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