Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2/3 cup Miracle Whip1/2 cup sour cream2 tablespoons dried minced onion3 cups cubed cooked chicken1 can (8 ounces) sliced water chestnuts, drained1 can (4 ounces) mushroom stems and pieces, drained1/2 cup chopped celery1 tube (8 ounces) refrigerated crescent rollsTOPPING:2/3 cup shredded Swiss or American cheese1/2 cup slivered almonds2 tablespoons butter, melted
Preparation
In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter.
Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
