Chicken Crescent Casserole

SUBMITTED BY: Laurie Bus

"With a family of five, I've found that casseroles are a quick and filling meal. The crescent roll topping bakes up to a beautiful golden brown.--Laurie Bus, Reno, Nevada"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 celery rib, sliced
3 tablespoons butter or margarine, divided
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2/3 cup mayonnaise*
1/2 cup sour cream
2 tablespoons dried minced onion
3 cups cubed cooked chicken
1 (8 ounce) can sliced water chestnuts, drained
1 (4.5 ounce) jar sliced mushrooms, drained
2/3 cup shredded Swiss cheese
1 (8 ounce) package refrigerated crescent rolls
1/2 cup sliced almonds

READ REVIEWS (6)

DIRECTIONS

In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese.
Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown.

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REVIEWS

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Reviewed on Dec. 10, 2007 by Debbie

I thought this was a very good casserole. I tend to be stingy with 5 star ratings...I need to be really wowed to give 5 stars. But this was definitely something that I would make again. The sauce on the chicken mixes very nicely with the cheese and the crescents rolls...yummy!

1 user found this review helpful

Reviewed on Jul. 10, 2007 by KENDRA_07

This is a very delicious casserole, and I recommend it to anyone. I have baked a casserole similar to this, and next time I make Chicken Crescent Casserole I will modify a few things based on what I also like from the other similar recipes. Instead of cream of mushroom, I use cream of chicken, I will add in 3 hard-cooked eggs (chopped), 2 teaspoons lemon juice, and 1/4 teaspoon pepper. Also, instead of swiss cheese, I will use 1 cup shredded cheddar cheese. Enjoy :-)

1 user found this review helpful

Reviewed on Jan. 21, 2007 by PRG50

I made this for a pot luck and it received rave reviews! I was hesitant at first because of it really had no additional seasoning but the combination of ingredients provided all the flavor it needed. It was rich and creamy, baked to a golden brown and looked as good as it tasted! I did substitute fat free sour cream and plan to experiment with more low fat ingredients the next time.

1 user found this review helpful

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