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Almond Chicken Casserole

Almond Chicken Casserole
By Pat Lawson on Sunday, February 16, 2014 at 8:27pm

Serves 6 to 8

2 tbsp butter
1 medium onion, chopped
1 cup celery, chopped
3/4 cup mayonnaise
1 (8 oz) can water chestnuts, drained, sliced and cut in half
1 can cream of mushroom soup
1/2 cup milk
3 cups cooked chicken, coarsely chopped or shredded
1 cup frozen peas
1 cup frozen or canned corn

1 (8 oz) can crescent rolls
1 cup Swiss cheese, shredded
1/2 cup slivered *almonds
3 tbsp butter

Preheat oven to 375 degrees. In a large skillet or Dutch oven, over medium heat, melt 2 tbsp butter; saute onion and celery for about 3 minutes. Add mayonnaise, water chestnuts, mushroom soup, and milk. Cook this mixture until bubbly all the way through. This will blend the flavors. Add the chicken, peas and corn; pour into large baking dish that has been sprayed with Pam. If mixture is too thick, add a bit more milk and stir in. If sauce is too skimpy, add another can of soup.

For the topping:
Unfold the crescent rolls and place on top of the chicken mixture. Sprinkle with the cheese and then with the almonds. Melt the 3 tbsp of butter and drizzle over the top. Bake at 375 degrees for 25 minutes. Watch the crust and if it gets too dark, turn heat down to 350 degrees and place a sheet of foil on top, but don’t turn down edges.

*I have substituted cashews, coarsely chopped in place of almonds and it is just as good.

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