Chicken Crescent Casserole

Name: Chicken Crescent Casserole
Ingredients: 3 c. cooked chicken, cut in pieces; 1 can cream of chicken soup; 1 (8 oz.) can sliced water chestnuts, drained; 1 (4 oz.) can mushroom stems and pieces, drained; 2/3 c. mayonnaise or salad dressing; 1/2 c. chopped celery; 1/2 c. chopped onion or 2 Tbsp. minced onions; 1/2 c. sour cream; 1 (8 oz.) can refrigerated crescent dinner rolls; 2/3 c. (3 oz.) shredded Swiss cheese; 2 to 4 Tbsp. melted margarine

11 ingredients

2 steps

Ingredients

3 c. cooked chicken, cut in pieces
1 can cream of chicken soup
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can mushroom stems and pieces, drained
2/3 c. mayonnaise or salad dressing
1/2 c. chopped celery
1/2 c. chopped onion or 2 Tbsp. minced onions
1/2 c. sour cream
1 (8 oz.) can refrigerated crescent dinner rolls
2/3 c. (3 oz.) shredded Swiss cheese
2 to 4 Tbsp. melted margarine

Directions

1

In a large saucepan, combine the first 8 ingredients. Cook over medium heat until hot and bubbly.
2

Place in an 8 x 12-inch ungreased baking dish. Place the refrigerated dinner rolls over hot chicken mixture. Combine the cheese and melted margarine. Spread cheese mixture on rolls. Bake at 350° for 20 to 25 minutes or until crust is golden brown.