Turkey or Chicken Almond Crescent Casserole

You can prepare the soup/chicken mixture in advance and refrigerate, just warm in the microwave or on top of the stove before topping with the crescent crust. I have also added in some cooked cubed potatoes to the filling mixture. This casserole is easy and delicious! You can double all amounts and bake in a 13 x 9-inch baking dish if desired.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 -3  tablespoons butter
• 1 1⁄2 cups  sliced fresh mushrooms
• 1  onion, chopped (or use about 5 green onions, chopped)
• 2  tablespoons  minced fresh garlic (or to taste)
• 1  large celery rib, diced
• 1  pinch cayenne pepper
• 1 (10 ounce) can  cream of chicken soup, undiluted (you can use 2 cans soup if desired)
• 2⁄3 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 cup  grated cheddar cheese (can use more)
• 1⁄4 cup  grated parmesan cheese
• 3 1⁄2 cups  cubed  cooked turkey or 3 1⁄2 cups  cooked chicken
• 1 (8 ounce) can sliced water chestnuts, drained
•  seasoning salt or   white salt
•  black pepper, to tatste

• TOPPING

• 1 (8 ounce) can  crescent rolls
• 1  cup  grated cheddar cheese (can use more or less cheese)
• 1⁄2 cup  slivered almonds (can use more)
• 3  tablespoons  melted butter

Directions

1. Set oven to 375 degrees.
2. Butter an 11 x 7-inch-inch casserole dish.
3. In a large saucepan melt butter over medium heat.
4. Add in the mushroom slices and saute until they loose there moisture.
5. Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
6. Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
7. Season the mixture with seasoned salt and pepper to taste.
8. Transfer the mixture to the prepared baking dish.
9. Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
10. Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
11. In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
12. Drizzle with melted butter all over the top.
13. Bake for about 20-25 minutes or until the crescent topping crust is browned.
14. Serve immediately.
15. Delicious!