Crescent Almond Topped Chicken Or Turkey Casserole

18
Ingredients

26m
Prep Time

25m
Cook Time

51m
Ready In

Recipe: #300

October 05, 2011

Categories: Chicken Casseroles

recipe by:
KittenCal

"A KC favorite! This also works well with cooked turkey, you can prepare the soup mixture and refrigerate overnight before using just warm in the microwave or on top of the stove until hot, the filling must be hot before topping with the dough, if desired double all ingredients and bake it in a 13 x 9-inch pan"

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (505.3 g)
Calories 706.9
Total Fat - 43.4 g
Saturated Fat - 17.4 g
Cholesterol - 229.9 mg
Sodium - 2214.3 mg
Total Carbohydrate - 45.3 g
Dietary Fiber - 5.9 g
Sugars - 10.7 g
Protein - 35.9 g
Calcium - 630.3 mg
Iron - 4.3 mg
Vitamin C - 21.7 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Grease an 11 x 7-inch baking dish.

Step 3

In a large saucepan melt butter over medium-high heat (use as much butter as desired).

Step 4

Add in onions and celery; saute until softened (about 4 minutes).

Step 5

Add in garlic, sliced mushrooms and cayenne pepper ; cook stirring until the mushrooms are tender.

Step 6

Add in condensed soup, sour cream 1/2 to 3/4 cup shredded cheddar cheese and Parmesan cheese; mix until smooth and combined.

Step 7

Ix in the cooked chicken and water chestnuts; bring to a boil, reduce heat and simmer for about 5-6 minutes or until heated through.

Step 8

Season with salt and pepper (at this point you may refrigerate the mixture until ready to use for the casserole, the mixture must be warmed before topping with the crescent dough).

Step 9

Transfer to baking dish.

Step 10

FOR THE TOPPING:; unroll the crescent roll dough and shape into two rectangles then seal all perforations together.

Step 11

Place the dough rectangles over the hot chicken mixture trimming to fit the baking dish if necessary (the filling mixture must be hot before topping with the crescent dough).