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
Chicken Crescent Amandine
Prep Time
15 min
Cook Time
20 min
Yield
8 servings
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 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.
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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