Recipe adapted from of Kittencal . Visit Kittencal for original recipe.
Another favorite chicken casserole that also works well with cooked turkey. You can prepare the soup mixture and refrigerate overnight. Before using, warm in the microwave or on top of the stove until hot, the filling must be hot before topping with the dough, if desired double all ingredients and bake it in a 13 x 9-inch pan.
3-4 tablespoons butter (or as needed)
1 medium onion, chopped
1 celery stalk, diced
2 carrots, sliced
3 garlic cloves, minced (garlic lovers can use more)
1/2 pound fresh sliced mushrooms (or can use as much as desired)
1/8 teaspoon cayenne pepper (optional)
1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
2/3 cup mayonnaise (do not use salad dressing)
1/2 cup sour cream
1/2 to 3/4 cup shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
3 cups cooked chopped chicken
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup peas, frozen
salt and fresh ground black pepper, to taste
1 (8-ounce) can refrigerated crescent rolls
1 cup shredded cheddar cheese
1/2 cup slivered almonds
3 tablespoon melted butter
Preheat oven to 375 degrees F.
Grease an 11 x 7-inch baking dish.
In a large saucepan melt butter over medium-high heat.
Add in onions, celery, and carrots; saute until softened (about 4 minutes).
Add in garlic, sliced mushrooms, and cayenne pepper; cook stirring until the mushrooms are tender.
Add in condensed soup, sour cream 1/2 to 3/4 cup shredded cheddar cheese and Parmesan cheese; mix until smooth and combined.
Mix in the cooked chicken and water chestnuts; bring to a boil, reduce heat and simmer for about 5-6 minutes or until heated through.
Season with salt and pepper (at this point you may refrigerate the mixture until ready to use for the casserole, the mixture must be warmed before topping with the crescent dough).
Add frozen peas at last minute before transferring to baking dish.
For topping; unroll the crescent roll dough and shape into two rectangles then seal all perforations together.
Place the dough rectangles over the hot chicken mixture trimming to fit the baking dish if necessary (the filling mixture must be hot before topping with the crescent dough).
In a small bowl combine 1 cup shredded cheddar cheese with the sliced almonds then sprinkle over the crescent dough.
Drizzle melted butter over the top.
Bake for about 20-25 minutes or until the crescent topping crust is browned.