Creamy Chicken Crescent Almondine
Equipment
- baking dish
Ingredients
- 1 10.75 oz. can condensed cream of chicken soup, undiluted
- ⅔ cup mayonnaise or salad dressing
- ½ cup sour cream
- 2 tablespoons instant minced onion
- 3 cups cooked cubed chicken breast
- 1 8 oz. can water chestnuts, drained and sliced
- 1 4 oz. can mushroom stems and pieces, drained
- ½ cup chopped celery
- 1 8 oz. can crescent roll dough
For Topping:
- ⅔ cup shredded Swiss or American cheese
- ½ cup slivered almonds
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch baking dish.
- In a large saucepan, combine the condensed cream of chicken soup, mayonnaise, sour cream, and instant minced onion.
- Stir in the cooked chicken, water chestnuts, mushrooms, and celery.
- Cook over medium heat until the mixture is hot and bubbly.
- Pour the creamy chicken mixture into the prepared baking dish.
- Unroll the crescent roll dough and separate it into two rectangles.
- Trim the dough to fit the baking dish if necessary.
- Place the dough rectangles over the hot chicken mixture.
- In a small bowl, combine the shredded cheese and slivered almonds.
- Sprinkle the cheese and almond mixture evenly over the dough.
- Drizzle the melted butter over the top.
- Bake in the preheated oven for 20-25 minutes or until the crust is a deep golden brown.
- Serve hot, spooning the creamy chicken and almond mixture over each serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy chicken crescent almondine with a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. These wines will complement the rich and creamy texture of the dish, enhancing the overall dining experience.Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 25 g | Fat: 30 g | Fiber: 2 g | Sugar: 3 g
