Ingredients:
2 -3 tablespoons butter
1 1/2 cups sliced fresh mushrooms
1 onions, chopped ( or use about 5 green onions, chopped)
2 tablespoons minced fresh garlic ( or to taste)
1 large celery ribs, diced
1 pinch cayenne pepper
1 (10 ounce) cans cream of chicken soup, undiluted ( you can use 2 cans soup if desired)
2/3 cup mayonnaise
1/2 cup sour cream
1/2 cup grated cheddar cheese ( can use more)
1/4 cup grated parmesan cheese
3 1/2 cups cubed cooked turkey or 3 1/2 cups cooked chicken
1 (8 ounce) cans sliced water chestnuts, drained
seasoning salt or white salt
black pepper, to tatste
1 (8 ounce) cans crescent rolls
1 cup grated cheddar cheese ( can use more or less cheese)
1/2 cup slivered almonds ( can use more)
3 tablespoons melted butter
Directions:
Set oven to 375 degrees.
Butter an 11 x 7-inch-inch casserole dish.
In a large saucepan melt butter over medium heat.
Add in the mushroom slices and saute until they loose there moisture.
Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
Season the mixture with seasoned salt and pepper to taste.
Transfer the mixture to the prepared baking dish.
Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
Drizzle with melted butter all over the top.
Bake for about 20-25 minutes or until the crescent topping crust is browned.
Serve immediately.
Delicious!
Servings: 4-6
Time preparation: 25 min.
Time total: 45 min.