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Chicken Crescent Almondine


  • 3 cups cooked chicken (or turkey) or 3 (5 oz.) cans boned chicken
  • 1 can cream of chicken soup
  • 1 (8 oz.) can water chestnuts
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  • 1 (4 oz.) can mushrooms
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 1 (8 count) pkg. refrigerated crescent rolls
  • 2/3 cup shredded Swiss or Monterey Jack cheese
  • 1/2 cup slivered almonds
  • 2-4 Tbsp. margarine


Preheat oven to 375 degrees F. Drain and slice water chestnuts. In large saucepan, combine all ingredients above; cook over medium heat until bubbly. Pour into ungreased 9x13 inch pan. Separate crescent rolls into two rectangles. Place over hot chicken mix. Combine cheese, almonds, and melted margarine and spread over dough. Bake at 375 degrees F for 20-25 minutes until crescent rolls are a deep golden brown. Refrigerate leftovers. Re-heats well.

By Robin from Washington, IA

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