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Chicken Crescent Amandine

Total Time

Prep: 15 min. Bake: 20 min.

Makes

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.
Chicken Crescent Amandine Recipe photo by Taste of Home

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

  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.
  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.
  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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