I love the month of April, and not just because it is my birthday month!! April brings spring into view. Along with all the greens, blossoms, showers and new life with it. This Chicken Crescent Almondine is definitely spring dish. Almonds and crescent rolls over top of a creamy mixture of chicken, celery, water chestnuts and mushrooms.
Chicken Crescent Almondine
1 can (10 ¾ oz.) cream of chicken soup
2/3 c. mayonnaise
½ c. sour cream
2 Tbl. minced onion
3 c. cooked chicken, cubed
1 can (8oz.) sliced water chestnuts, drained
1 can (4oz.) mushroom stems and pieces, drained
½ c. celery, chopped
1 tube (8oz.) crescent rolls
2/3 c. shredded Swiss or American cheese
½ c. slivered almonds
2 Tbl. butter, melted
Preheat oven to 375°. In a large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery: cook over medium heat until mixture is hot and bubbly. Pour into ungreased 9×13-in. baking dish. Unroll the crescent roll 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 melted butter. Bake for 20-25 minutes or until crust is a deep golden brown. Serve immediately.