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.
Ingredients
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
Instructions
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.