Turkey or Chicken Almond Crescent Casserole

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees.
  • Butter an 11 x 7-inch-inch casserole dish.
  • In a large saucepan melt butter over medium heat.
  • Add in the mushroom slices and saute until they loose there moisture.
  • Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
  • 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.
  • Season the mixture with seasoned salt and pepper to taste.
  • Transfer the mixture to the prepared baking dish.
  • Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
  • 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!).
  • In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
  • Drizzle with melted butter all over the top.
  • Bake for about 20-25 minutes or until the crescent topping crust is browned.
  • Serve immediately.
  • Delicious!
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