Tuesday, April 15, 2008

Chicken Amandine

I found this recipe here. We had it for dinner last night. It was good and a little different from what we normally eat. I would use less water chesnuts next time. And I didn't have swiss cheese, so I just used mozarella. Also Josh doesn't like nuts so I only put almonds on half of it so he had nothing to complain about!! I served it with cooked carrots and broccoli.

3 cups cubed, cooked chicken
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter
Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.


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