Skip to main content

On Your Table Blog

January 8, 2021

Chicken Crescent Almandine

Chicken Crescent Almandine

Image by congerdesign from Pixabay

By Sarah Lovas

Here is an easy recipe that quick and quite good! It is from the recipe book, “From This Valley: Recipes from the Red River Valley.”  The recipes were compiled by the Crystal Sweet Heart Foundation of American Crystal Sugar, Moorhead, Minnesota.


3 cups cooked and cubed chicken or turkey

1 can cream of chicken soup

1 4-ounce can water chestnuts, drained and sliced

1 4-ounce can mushrooms, drained and sliced

2/3 cup mayonnaise or salad dressing

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup sour cream or plain yogurt


Combine above ingredients and cook over medium heat until hot. Pour into a 9 x 13 inch baking dish. Then do the following:

1 8-ounce can refrigerated crescent rolls

2/3 cup shredded Swiss cheese

1/2 cup slivered almonds

2-4 Tbsp melted butter

Separate rolls into rectangles and place on top of chicken mixture. Combine cheese, almonds and butter and sprinkle evenly over dough. Put in a 375 degree oven for 20-25 minutes. Bake until a deep brown. Serves 6-8.