In a large saucepan, combine soup, mayo, sour cream, and onion. Stir in chicken, water chestnuts, mushrooms, and celery; cook over medium heat until hot and bubbly.
Por into ungreased 13 x 9 x 2 inch baking dish. Separate crescent dough into 2 rectangles, trimming to fit dish. Place dough over hot chicken mixture. For topping, combine cheese and almonds; sprinkle on dough. Drizzle with butter. Bake 375' for 20 - 25 minutes or until golden brown. Serve immediately. Yields 8 - 10
I tried doing this as a pot pie in an aluminum tart pans ( 8 for $1.00 at store). It turned out great!
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 10|
|Calories from Fat: 595 (82%)|
|Amt Per Serving||% DV|
|Total Fat 66.1g||88 %|
|Saturated Fat 30.7g||154 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 169.2mg||52 %|
|Sodium 864.7mg||30 %|
|Potassium 269.7mg||7 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 15.8g|
|Protein 17.8g||25 %|
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Calories per serving: 725
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