My recipes


- from chicken recipe
1 (10 3/4 oz.) can condensed cream of
chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts,
drained and sliced
1 (4 oz.) can mushroom stems and
pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
2/3 c. shredded Swiss or American
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in
chicken, water chestnuts, mushrooms and celery; cook over medium heat
until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch
baking dish. Unroll crescent dough and separate into two rectangles,
trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter.
Bake at 375 degrees for 20-25 minutes or until crust is a deep golden
brown. Yield: 8 servings.




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