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Categories:
chicken condensed cream water mayonnaise mushrooms celery onion sour cream crescent rolls shredded Swiss butter
Viewed: 43 - Published at: 3 years agoIngredients
- 3 c. cooked, cubed chicken
- 1 can condensed cream of chicken soup
- 1 can (8 oz.) water chestnuts
- 2/3 c. mayonnaise
- 1 can (4 oz.) mushrooms, drained
- 1/2 c. chopped celery
- 1/2 c. chopped onion
- 1 c. sour cream
- 1 (8 oz.) refrig. crescent rolls
- 2/3 c. shredded Swiss or American cheese
- 2 or 4 Tbsp. butter, melted
Method
- In large saucepan combine first eight ingredients.
- Cook over medium heat, stirring to keep from sticking to pot, until mixture is hot and bubbly; pour into ungreased 8x12
- baking dish.
- (Water chestnuts should be drained and sliced.)
- Separate crescent dough into two rectangles.
- Place rectangles over hot mixture.
- Combine remaining ingredients; spread over dough.
- Bake 20-25 minutes at 375° until crust is deep golden brown.
- Serve immediately.
- Yield: 6-8 servings.
