Tuesday, February 5, 2008

Chicken Amandine

This is an easy, comforting casserole to make on a cold night. It's from the Goodness Gracious cookbook.

3 cups cubed, cooked chicken
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained (sometimes I don't use the whole can)
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.

Note: You can make this healthier by using low fat or fat free soup, mayo, sour cream, and cheese. Also, if you're in a pinch and don't have time to cook up some chicken, you can used canned chicken, those pre-cooked chicken breast strips in the deli section at the store, or a rotisserie chicken from the store (just cut off the breasts, remove the skin, and cut it up).

1 comment:

Jen said...

Yum, Yum, Yum! Talk about comfort food! I made this last night and, mmmm, everyone loved it! Seems like it would be pretty heavy from the recipe, but the flakey bread and swiss cheese on top, paired with the celery and water chestnuts inside made it pretty "light". Two thumbs up from me!