• 8servings
  • 35minutes
  • 528calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  2. 2/3 cup Miracle Whip

  3. 1/2 cup sour cream

  4. 2 tablespoons dried minced onion

  5. 3 cups cubed cooked chicken

  6. 1 can (8 ounces) sliced water chestnuts, drained

  7. 1 can (4 ounces) mushroom stems and pieces, drained

  8. 1/2 cup chopped celery

  9. 1 tube (8 ounces) refrigerated crescent rolls

  10. TOPPING:

  11. 2/3 cup shredded Swiss or American cheese

  12. 1/2 cup slivered almonds

  13. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Chicken Crescent Almondine Recipe photo by Taste of Home 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 13-in. x 9-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 cough. Drizzle with butter.

  3. Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.


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