"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken- Chicken Almandine Recipe

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This recipe for Chicken- Chicken Almandine, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Monday, April 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cubed, cooked chicken
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
1 lb. sliced mushrooms
1/2 c. chopped celery
2/3 c. mayonnaise
1 T. butter

Topping:
4 T. melted butter
1/2 c. sliced almonds
2/3 c. shredded cheese
1 (8 count) can crescent rolls

Directions:
Directions:
Combine celery, water chestnuts, and mushrooms; saute in saucepan. Combine remaining ingredients; heat through. Pour into 9X13 inch baking dish. Sprinkle cheese on top of chiken mixture. Separate crescent rolls; lay on top. Pour melted butter on top of rolls. Sprinkle top of casserole w/ almonds. Bake at 375 for 25 minutes uncovered.

Personal Notes:
Personal Notes:
This is very yummy and it makes good left overs.

 

 

 

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