Preheat oven to 375. Sautee onion and celery in a medium-sized saucepan until celery is tender-crisp.
Add water chestnuts, mushroom soup, and mayonnaise. Cook on medium heat until bubbly all the way through. (This blends the flavors.)
Add chicken and mix well. Pour into a 9 x 13 casserole dish.
For the topping, unfold the crescent rolls and place on top of the casserole. Sprinkle with cheese and then with almonds. Melt butter and drizzle on top. Bake for 25 minutes, or until rolls are brown and cheese is melted.
Serving
Suggestions
Pairs well with a Caesar salad.
Originally Submitted
8/3/2008
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