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Chicken- Chicken Almandine Recipe

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This recipe for Chicken- Chicken Almandine is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º for 25 minutes uncovered.
Personal Notes:
Personal Notes:
This is very yummy and it makes good left overs.

 

 

 

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