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Chicken Crescent Casserole

 Chicken Crescent Casserole
With a family of five, I've found that casseroles are a quick and filling meal. The crescent roll topping bakes up to a beautiful golden brown.—Laurie Bus, Reno, Nevada
8-10 ServingsPrep: 15 min. Bake: 20 min.


  • 1 celery rib, sliced
  • 3 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons dried minced onion
  • 3 cups cubed cooked chicken
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2/3 cup shredded Swiss cheese
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 cup sliced almonds


  • In a large saucepan, saute celery in 1 tablespoon butter until
  • tender. Stir in the soup, mayonnaise, sour cream, onion, chicken,
  • water chestnuts and mushrooms. Cook and stir over medium heat just
  • until mixture begins to boil. Transfer to an ungreased 13-in. x
  • 9-in. baking dish. Sprinkle with cheese.
  • Unroll crescent roll dough into a rectangle; seal seams and
  • perforations. Place over cheese. Melt the remaining butter; toss
  • with nuts and sprinkle over top. Bake, uncovered, at 375° for
  • 20-25 minutes or until golden brown. Yield: 8-10 servings.

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Chicken Crescent Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 426 calories, 31 g fat (9 g saturated fat), 68 mg cholesterol, 627 mg sodium, 17 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.