Chicken Casserole


chickencasseroleChicken Casserole

My son had this at a Christmas party this year and thought it was so good he had to have the recipe.  We made it this week and it definitely is a keeper.  He said I put too much cheese on top from what he remembered, so maybe next time I make it, I will I will put half the cheese inside and half on top.

  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cups chopped cooked chicken or turkey
  • 1 can cream of chicken soup
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (4-oz. can sliced mushrooms, drained
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 (8-oz.) pkg. crescent rolls
  • 1/2 cup slivered almonds, optional

Saute celery and onions in a large pan in 2 tablespoons butter until soft.  Add chicken or turkey, soup, water chestnuts, mushrooms, mayonnaise, and sour cream.  Heat mixture until bubbly.  Put into a greased 9 x 13-inch baking pan.

Separate crescent rolls in 2 rectangles and lay over top of mixture.  Sprinkle cheese and almonds over top.

Bake at 350 degrees for 20 to 25 minutes.

Serves 8.

“Be what God intends you to be – don’t pretend to be what you’re not.”



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