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.
Chicken Crescent Amandine Recipe photo by Taste of Home
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 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.
Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.