1 (10 3/4 oz.) can condensed cream of

chicken soup, undiluted

2/3 c. mayonnaise or salad dressing

1/2 c. sour cream

2 tbsp. instant minced onion

3 c. cooked, cubed chicken

1 (8 oz.) can water chestnuts, drained and sliced

1 (4 oz.) can mushroom stems a nd pieces, drained

1/2 c. cho p ped ce l e ry

1 (8 oz.) can cres c e nt dinner rol l s






2/3 c. shredded Swiss or Ame r ican cheese

1/2 c. slivered almonds

2 tbsp. melted butter



In large saucepan, combine soup, mayonna i s e, sour cream and onion.   Stir i n chicken, water chestnuts, mus h rooms and celery; co o k over medium heat

until mixture is hot and bubbly.   Pour i n to ungreased 13 inch x 9 inch x 2 inch baking di s h.   Unroll crescent dough and separate into two rectangles, trimming to fit dish.   Place dough r e ctan g les over h o t chicken mixture. Combine c heese and almonds; sprinkle over the dough.   Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until cru s t is a deep golden

brown.   Y i eld:   8 servings.



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------------------- - ---------------- CHICKEN AND DU M PLINGS

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