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Categories:
chicken breasts celery onion cream of chicken soup water chestnuts mushrooms mayonnaise crescent rolls Cheddar slivered almonds
Viewed: 68 - Published at: 5 years agoIngredients
- 4 cooked chicken breasts
- 1 c. celery, chopped
- 1 c. onion, chopped
- 2 cans cream of chicken soup
- 1 can sliced water chestnuts
- 2 4 oz. cans sliced mushrooms
- 1 c. Hellmann's Light Mayonnaise
- 1 can crescent rolls
- 3/4 c. cheddar or swiss cheese, grated
- 1/4 c. slivered almonds
Method
- Simmer chicken breasts until tender, chop into bite size pieces.
- Saute celery and onion in 1 1/2 Tbsp. margarine.
- Mix with chicken, soup, chestnuts, mushrooms and mayo.
- Pour into long rectangle baking dish.
- Cover with crescent rolls to make crust. Top with cheese and almonds.
- Bake at 350 for 30 minutes.
