Tuesday, February 7, 2012

Chicken Crescent Casserole

For something a little different, try this amazing casserole. It's fast, easy, and delicious!

  • 1 can condensed cream of celery soup
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 onion - minced
  • 2 tbs white cooking wine
  • 1 can peas and carrots
  • 3 cups cubed cooked chicken
  • 2/3 cup shredded Swiss cheese
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tbs butter

  • Preheat oven to 375 degrees. In an ungreased baking dish, combine chicken, onion, soup, mayonnaise, sour cream, wine, peas and carrots. Sprinkle with cheese. (If you don't want the onions to be crunchy, saute them first in a tablespoon of butter.) 
  • Unroll crescent roll dough into rectangles; seal seams. Place over cheese. Melt the butter and pour over the top. (Dust with a little Parmesan if you like.) Bake, uncovered, at 375 for 20-25 minutes or until golden brown. Yield: 8-10 servings. 

Pictures for your amusement:

                                   (I forgot the mayo in the background there! Sorry, Mayo!)