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Chicken Crescent Almondine Recipe

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This recipe for Chicken Crescent Almondine, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Tuinstra - Daughter in-law of Peter and Lucille Tuinstra
Added: Thursday, July 19, 2007


3 c cooked chicken or turkey
1 can cream of chicken soup
1 (8 oz) can Water chestnuts, drained and sliced
1 (4 oz) can mushrooms, sliced - or fresh
2/3 c mayonnaise
1/2 c chopped onion
1/2 c chopped celery
1/2 c sour cream

1( 8 0z) tube crescent rolls.

2 c shredded Swiss cheese (or Monterey Jack)

1/2 c slivered almonds

2 tbsp melted oleo

Combine first 8 ingredients in large saucepan. Cook over medium heat 'til hot and bubbly. Pour into 9 X 13 pan. Separate crescent rolls into 2 rectangles. Place over hot mixture. Combine cheese, slivered almond, and oleo. Spread over dough. Bake at 350 for 20 - 25 minutes.




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