Recipe by sara
"My mother used to make this and it is still one of my favorites."
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cubed cooked chicken breast
1 (10.75 ounce) can
cream of chicken soup
1 (8 ounce) can
water chestnuts, drained and slivered
1 (4.5 ounce) can
sliced mushrooms, drained
1 (8 ounce) package
refrigerated crescent rolls
shredded Swiss cheese
slivered almonds, or to taste
This a great starting off place for a variety of chicken & crescent casseroles... I've used this as a basic go-to several times. First, we don't like canned soups so I use a jar of Alfredo Sauce. I saute brown mushrooms rather than use canned. Spinach is way good with mushrooms, but squeeze out the water before adding spinach to the sauce. Sometimes, I steam (and drain) broccoli or cauliflower and chop it in. I always make this as a 9-by-9 casserole with half the crescent rolls on bottom (prick all over with a fork), then chicken and cheese and sauce and veggies in the middle. I skip the mayo and the butter... Maybe a bit of olive oil if you must. It's not going to be bland if the starting ingredients are good. A rotisserie chicken from the supermarket deli is quick to pick off the bone and real tasty. Love this basic recipe, Sara.
Way too creamy with no taste. Kids loves it
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Crescent Roll Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 331
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