Chicken and Crescent Almondine

This casserole is easy to make, and a crowd pleaser. It is also very good as a left over. My mom makes it ahead so that we can eat it during the week.

• Ready In: 40 mins
• Serves: 12

Ingredients

• For base

• 3  cups  cooked chicken, cubed
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (8 ounce) can sliced water chestnuts
• 1 (4 ounce) can mushrooms
• 2⁄3 cup Miracle Whip
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup sour cream

• For topping

• 1 (8 ounce) can  crescent rolls
• 2⁄3 cup cheddar cheese, shredded
• 1⁄2 cup  slivered almonds
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 375 degrees.
2. In a large saucepan, combine base ingredients.
3. Cook over medium heat until mixture is bubbly.
4. Pour into greased 9x13 pan.
5. Separate crescent dough into two rectangles.
6. Place dough over hot chicken mixture.
7. In a small bowl, combine remaining ingredients.
8. Spread over dough.
9. Bake 20-25 minutes.