This was a tasty casserole I did a while back this month. It was full of chicken and very creamy. This is a great casserole to make in a hurry for the family or to send to someone to enjoy. The crescent rolls baked on top of the casserole to hold it together was very unique and gave it a great flavor. ENJOY!
Ingredients
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 "I omitted this, mainly because I cant stand water chestnuts!"
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
Directions
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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