Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. chopped cooked chicken | ||
| 1 (10.5 oz) can cream of chicken soup | ||
| 1 (8 oz) can sliced water chestnuts | ||
| 1 (4 oz) can sliced mushrooms | ||
| ⅔ c. mayonnaise | ||
| 1 c. chopped celery | ||
| ½ c. chopped onion | ||
| 1 (8 oz) tube refrigerated crescent rolls | ||
| ⅔ c. shredded Swiss cheese | ||
| ½ c. slivered almonds | ||
| 3 tbsp. melted butter |
Directions
- Combine chicken, cream of chicken soup, water chestnuts, mushrooms, mayonnaise, celery and onion. Put in ungreased 8-by-12-inch dish. Cover with foil.
- Bake at 350 degrees for 15 to 20 minutes or until hot. Remove foil.
- Separate crescent rolls into 2 rectangles. Place over hot mixture. Top with cheese, almonds and butter.
- Bake for 20 to 25 minutes more or until crust is browned. Let stand at least 10 minutes before serving.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 390mg
- Total Carbohydrates: 18g
- Protein: 23g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 8%
0%
Calcium 8%