Rocky Mountain Recipes 5-23-11 | TheFencePost.com
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Rocky Mountain Recipes 5-23-11

1 (10-3/4 oz) can Cream of Chicken Soup, condensed

2/3 c. Mayonnaise

1/2 c. Sour Cream

2 Tbsp. Onion, minced

3 c. Cooked Chicken, cubed

8 oz Water Chestnuts, drained and sliced

1 (4 oz) can Mushrooms, drained

1/2 c. Celery, chopped

1 (8 oz) can Crescent Rolls

2/3 c. Swiss or American Cheese, shredded

1/2 c. Slivered Almonds

2 Tbsp. Melted Butter

In a large saucepan, combine soup, mayonnaise, sour cream and onion. Drain mushrooms. Stir in chicken, water chestnuts, mushrooms and celery. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13-by-9-by-2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over the chicken mixture. Combine cheese and almonds. Sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Joyce Ramey • Greeley, Colo.

1 (10-3/4 oz) can Cream of Chicken Soup, condensed

2/3 c. Mayonnaise

1/2 c. Sour Cream

2 Tbsp. Onion, minced

3 c. Cooked Chicken, cubed

8 oz Water Chestnuts, drained and sliced

1 (4 oz) can Mushrooms, drained

1/2 c. Celery, chopped

1 (8 oz) can Crescent Rolls

2/3 c. Swiss or American Cheese, shredded

1/2 c. Slivered Almonds

2 Tbsp. Melted Butter

In a large saucepan, combine soup, mayonnaise, sour cream and onion. Drain mushrooms. Stir in chicken, water chestnuts, mushrooms and celery. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13-by-9-by-2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over the chicken mixture. Combine cheese and almonds. Sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Joyce Ramey • Greeley, Colo.

1 (10-3/4 oz) can Cream of Chicken Soup, condensed

2/3 c. Mayonnaise

1/2 c. Sour Cream

2 Tbsp. Onion, minced

3 c. Cooked Chicken, cubed

8 oz Water Chestnuts, drained and sliced

1 (4 oz) can Mushrooms, drained

1/2 c. Celery, chopped

1 (8 oz) can Crescent Rolls

2/3 c. Swiss or American Cheese, shredded

1/2 c. Slivered Almonds

2 Tbsp. Melted Butter

In a large saucepan, combine soup, mayonnaise, sour cream and onion. Drain mushrooms. Stir in chicken, water chestnuts, mushrooms and celery. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13-by-9-by-2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over the chicken mixture. Combine cheese and almonds. Sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Joyce Ramey • Greeley, Colo.

1 (10-3/4 oz) can Cream of Chicken Soup, condensed

2/3 c. Mayonnaise

1/2 c. Sour Cream

2 Tbsp. Onion, minced

3 c. Cooked Chicken, cubed

8 oz Water Chestnuts, drained and sliced

1 (4 oz) can Mushrooms, drained

1/2 c. Celery, chopped

1 (8 oz) can Crescent Rolls

2/3 c. Swiss or American Cheese, shredded

1/2 c. Slivered Almonds

2 Tbsp. Melted Butter

In a large saucepan, combine soup, mayonnaise, sour cream and onion. Drain mushrooms. Stir in chicken, water chestnuts, mushrooms and celery. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13-by-9-by-2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over the chicken mixture. Combine cheese and almonds. Sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Joyce Ramey • Greeley, Colo.

1 (10-3/4 oz) can Cream of Chicken Soup, condensed

2/3 c. Mayonnaise

1/2 c. Sour Cream

2 Tbsp. Onion, minced

3 c. Cooked Chicken, cubed

8 oz Water Chestnuts, drained and sliced

1 (4 oz) can Mushrooms, drained

1/2 c. Celery, chopped

1 (8 oz) can Crescent Rolls

2/3 c. Swiss or American Cheese, shredded

1/2 c. Slivered Almonds

2 Tbsp. Melted Butter

In a large saucepan, combine soup, mayonnaise, sour cream and onion. Drain mushrooms. Stir in chicken, water chestnuts, mushrooms and celery. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13-by-9-by-2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over the chicken mixture. Combine cheese and almonds. Sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Yield: 8 servings.

Joyce Ramey • Greeley, Colo.


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