Chicken Crescent Casserole
1 can cream of chicken soup, undiluted
2/3 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced onion
3 cups cubed cooked chicken
1 can sliced water chestnuts, drained
1 package frozen broccoli flowerets or 1 bunch broccoli, blanched
1/2 cup chopped celery
2/3 cup shredded Swiss or American cheese
1/2 cup slivered almonds
2 tablespoons butter, melted
In large saucepan, combine soup, mayo, sour cream and onion. Stir in chicken, water chestnuts, broccoli and celery. Cook over medium heat until mix is hot and bubbly. Pour into ungreased 13×9 inch baking dish. Unroll the crescent roll dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over dough. Drizzle with butter. Bake at 375ºF for 20-25 minutes or until crust is deep golden brown. Serve immediately. Serves 8.
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