Crescent-Almond Topped Chicken Casserole

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.

Servings 4-6

Ingredients:

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

TOPPING:

1 (8-ounce) can refrigerated crescent rolls

1 cup shredded cheddar cheese

1/2 cup slivered almonds

3 tablespoon melted butter

Instructions

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.

Chicken Divan Casserole

I always keep an eye on the classics. This Chicken Divan Casserole is certainly a classic and certainly should not be ignored. It's a wonderful dish that can be made quickly, inexpensively, and is oh so satisfying. This recipe is courtesy of Emily Butler of Franklin, Tennessee as printed in the March/April 2009 issue of Cooking with Paula Deen

Serves 6-8

1/4 cup butter
1 onion, chopped
3 boneless skinless chicken breasts, cut into bite-size pieces (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups broccoli florets, steamed until crisp-tender and drained well
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1 cup prepared stuffing mix
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray an 11x7-inch baking dish with non-stick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion, and cook for 5 minutes or until tender. Sprinkle chicken evenly with salt and pepper; add to skillet, and cook for 8-10 minutes, stirring occasionally, or until chicken is cooked through. Place chicken mixture into prepared baking dish. Top evenly with steamed broccoli.

In a medium bowl, combine soups, cheese, and sour cream. Pour mixture evenly over broccoli.

In a small bowl, combine stuffing mix and melted butter; sprinkle evenly over soup mixture. Bake for 30-35 minutes or until hot and bubbly. Serve immediately.