Thursday, September 22, 2016

Chicken Crescent Casserole

Comfort food at it's best!

I'm always looking for new ways to make chicken, which is not one of my hubby's favorites, but he tends to enjoy chicken casseroles, pot pies and such.   He doesn't eat anything but the white meat, so that's also a challenge to make it tasty.  This casserole combines both chicken and buttery crescent rolls.  It's easy to prepare and sure to be a hit with the whole family!  And it's TASTY too!

I switched out water chestnuts from the original recipe and included the mushrooms and peas.   Next time, I'm going to add some carrots or broccoli...all the things my family likes. That's how it should be, right?  It's all about "la famiglia!"   


1 celery rib, sliced
3 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup mayonnaise
1/2 cup sour cream
1/2 cup diced onion
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups cubed cooked chicken (rotisserie would be fine)
1 small can sweet peas
8-10 slices Swiss cheese
1 tube (8 ounces) refrigerated crescent rolls
Poppy or Sesame seeds to sprinkle over crescent rolls (optional)

Preheat oven to 375°F.   Prepare 13x9" baking dish with cooking spray.

In a large saucepan, saute celery in 2 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, and mushrooms.  Add peas last.  Cook and stir over medium heat just until mixture begins to bubble.  Transfer to prepared 13-in. x 9-in. baking dish.  

Lay cheese evenly over top of mixture in pan.

Unroll crescent roll dough into a rectangle; seal seams and perforations. Stretch them out a little to cover top.  Place over cheese. 

Melt the remaining butter; lightly brush over top.  Sprinkle with poppy or sesame seeds, if desired.

Bake, uncovered, at 375° for 12-15 minutes or until golden brown. 

Yield: 8-10 servings.

"It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery."  -Galatians 5:1

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