Time 35m Yield 8 servings. Number Of Ingredients 13 Steps:
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. , Pour into ungreased 13x9-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 dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
Time 40m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. In a large saucepan, combine base ingredients. Cook over medium heat until mixture is bubbly. Pour into greased 9x13 pan. Separate crescent dough into two rectangles. Place dough over hot chicken mixture. In a small bowl, combine remaining ingredients. Spread over dough. Bake 20-25 minutes.
More about “chicken and crescent almondine recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Boil chicken on stove top until no longer pink. Dice or shred chicken and layer on bottom of 9 x 13-inch pan. In seperate bowl, mix cream of chicken soup with sour cream. Blend well. Spread soup sour cream mixture on top of chicken. Add shredded cheese, then layer with crushed Ritz crackers. Pour melted butter over crackers. Sprinkle almonds on top. Bake at 350 degrees for approximately 25 minutes, until bubbly.
