Guest post from Brigette Shevy
This creamy comfort-food casserole was a standard “company” meal at our house while I was growing up. In fact, for years this was one of just two meals (the other being homemade lasagna) that my mom served to our various weekly dinner guests!
Although Chicken Almondine is extremely easy to put together, it includes a few ingredients like water chestnuts and almonds that kick up its “fancy” factor. The recipe came from one of my mom’s lifelong childhood friends, and it has been a part of our family favorites for over 30 years.
This versatile main dish can easily be adjusted to your family’s taste preferences (and the amount of time you have to spend in the kitchen). We normally used homemade biscuit dough instead of the canned crescent rolls, but either works great! You can also make your own cream soup if you have that little bit of extra time and motivation.
Just the smell of this in the oven brings back so many happy childhood moments for me!
Chicken Almondine
- 3 cups cubed cooked chicken
- 1 8-oz can sliced water chestnuts, drained
- 1 4-oz can mushrooms, drained
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 1 10-oz can condensed cream of chicken (or mushroom) soup (or homemade equivalent)
- 2/3 cup mayonnaise
- ½ cup sour cream or plain yogurt
- 1 8-oz can crescent rolls*
- 4 Tablespoons butter
- 2/3 cup shredded cheddar cheese
- ½ cup slivered almonds
Preheat the oven to 425 degrees. Mix together the first 8 ingredients and spread in an ungreased 9×13 pan. Bake 10-15 minutes.
Top with the crescent rolls unrolled and laid flat. Melt the butter and mix with the cheese and almonds. Spread on top of the rolls.
Reduce the oven temperature to 375 degrees and bake an additional 25 minutes.
Makes one 9×13 pan (approximately 8 servings)
*or use your favorite homemade biscuit dough, rolled ¼” to ½” thick
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
Grace says
I made this a couple of nights ago and it was good! I felt the crescent rolls needed a little longer than the stated time to cook so I left the dish in the oven for a little longer than 25 minutes. Thanks for sharing!
Mel says
I made this last night. It was great! A cross between chicken pot pie and Pampered Chef recipe broccoli braid I usually make.
Teresa Reese says
I tried this recipie for Sunday lunch. Winner, winner chicken dinner!
Susan L. @ Full Happy Muffin and Mama says
This looks so yummy! I am working on March’s meal plan, and I think I’m going to add it to the rotation for March! Thanks for posting it!
Sonja says
P.S. When do we add the chicken to the recipe? Thanks! Looking forward to trying it!
Jennifer B. says
The chicken is actually the first ingredient (but didn’t get a “dot” next to it), so it is added with the first 8 ingredients (meaning all above, but not including the crescent rolls). Hope that helps!
MSM Team says
Thanks for catching that! Fixed now. 🙂
Brigette says
Jennifer B is right – I will see if I can get Crystal to fix that!
Sonja says
Hi!
Are you the Brigette Shevy who wrote “He Is Risen” published by the Wilds!?
We LOVE that arrangement, have sung it 2 Easters and are considering a 3rd!
This recipe looks good, too! 🙂
Brigette says
Yes – so glad you’ve been able to use the song!! 🙂