- 3 cups chicken, cooked & diced
- 1 (4oz) can mushrooms, drained
- 1/2 cup sliced water chestnuts
- 1 can cream of chicken or mushroom soup
- 1/2 cup white wine (or chicken broth or a mixture of both)
- 2/3 cup mayonnaise (regular mayo is probably best for this recipe)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/2 cup sour cream
- 1 (8 oz) can crescent rolls or biscuits
- 2 tablespoons butter (if using crescent rolls, reduce to 1 tablespoon)
- 2/3 cup shredded swiss cheese
- 1/2 cup or less of sliced almonds for garnish
Preheat the oven to 375 degrees F.
In a saute pan, combine the first 9 ingredients. Stir over medium heat until the mixture is hot and bubbly.
Pour into an ungreased 9x13-inch baking dish. Separate the crescent rolls or biscuits and place them over the hot chicken mixture. Brush the crescents or biscuits with butter. Top with the swiss cheese and almonds.
Bakefor 25 minutes or until the crust is brown. Note: You may only be able to use about 8 of the crescent rolls to cover the surface of the mixture. Also, when using biscuits, bake the mixture for about 10 minutes before placing the rolls on top and adding the toppings. Then, bake the casserole for an additional 15 minutes.
- Yields: 6-8 servings
- Preparation Time: 45 minutes
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