delicious. I tried it as a pot pie instead of casserole. Freezes great and is a quick meal if made ahead.
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 10 | ||
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Calories: 725 | ||
Calories from Fat: 595 (82%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 725
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