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Chicken Almondee

What a great recipe this is. My friend Carol made it for
me 24 years ago and it has always been one of my favorites. It is great
for a women’s event. Showers or rehearsal dinners or just about
anything. All ages love it and it is so good with Crunchy Romaine Salad and
orange rolls.(previously on my blog)
Chicken Almondee
6 bone-in,
skin-on chicken breasts (these are the best kind to use when you are
boiling chicken. the meat stays really moist unlike boneless that can
dry out and doesn’t have as much flavor.)
Cover with water in a dutch oven, add 2 tsp salt to the
water. Cover and simmer for 45 minutes. Turn off the heat and leave
covered on stove for another 15 minutes or longer. Drain, cool, debone
and coarsely chop.
Mix together:
1
can cream of chicken soup
1
can sliced water chestnuts, chopped
1 (4 oz.) can sliced mushrooms (over if you are over
zealous, you can use fresh ones that you have sauteed in butter)
2/3 cup mayonnaise
1 cup chopped celery
1 cup chopped onion
1/2 cup sour cream
Add chicken
and stir. Place in a 9X13 pan.
1 – 8oz. tube
Pillsbury crescent rolls
8
oz. shredded swiss cheese
1/2
cup sliced almonds
1/4 cup
melted butter
Roll out crescent rolls but do not seperate. Lay over
the chicken mixture. Sprinkle swiss cheese over top, then almonds.
Drizzle with melted butter. Bake at 350 for 25 to 35 minutes. Tent with
foil the first 15 minutes to prevent over browning.
If you want
to cut some of the fat in this recipe, use fat free sour cream and low
fat mayo. Or just put all the fat in it and eat a smaller piece.
By Cindy, February 19, 2010
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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