Back to home
Main Event

Chicken Almondine

Recipes from Christmas Tea at WCCC: Chicken Almondine & Raspberry Chipotle Dip Appetizer
I hope everyone had a wonderful evening tonight. A lot of love and care went into it. If you need a caterer for future events, Corporate Seasonings was wonderful to work with and the food was delicious. I provided one of my recipes and the chef tweeked it and made it even better. They were so flexible and eager to get it just right.

I have been making Chicken Almondine for years. I think it originally came from my old friend Carol back when we were young moms living in Madison, WI. It is one of my favorite things to make when a couple of friends are coming over, I need a special meal to take to someone, or relatives are coming. You can make it ahead and add the crescent rolls just before baking. If you make it ahead of time and refrigerate, cover it with foil and warm in the oven for about 20 minutes at 350 degrees before adding the crescents on top. It is a meal in itself served with a pretty salad.

This is a little different than what was served at the tea. But it is just as good. Chefs don’t usually like to use canned soups like us home cooks do.Chicken Almondine

3 cups cooked chicken, cubed (about 4 breasts) (I always use bone-in, skin-on, split chicken breasts. They are so much moister than boneless. I put them in a large pot and cover them with water, add a little salt, cover, bring to a boil then turn down to a simmer for about an hour. Cool, then coursely chop discarding the skin and bones. Refrigerate or freeze until ready to use. I buy a family pack when they are on sale and cook and freeze them so I have some on hand when I want to make a casserole.)
1 can cream of chicken soup
1 can sliced water chestnuts, chopped
1 (4 oz.) can sliced mushrooms (You can also saute fresh mushrooms in a little butter if canned ones are too rubbery for your taste.)
2/3 cup mayonnaise
1 cup thinly sliced celery
1 cup finely chopped yellow onion
1/2 cup sour cream
8 oz. shredded Swiss
1/2 cup sliced almonds
1/4 cup (1/2 stick) melted butter
8 oz. tube of Pillsbury crescent rolls
Instructions:Mix together the soup, sour cream and mayonnaise in a large bowl. Add the water chestnuts, mushrooms, celery and onion. Stir in the chicken. Place in a 9X13 pan. (If making ahead, cover and refrigerate at this point.) Roll out crescents and lay flat in a large rectangle on top of the chicken mixture. (The chef used pre-baked croissants at the tea, which you can substitute for the crescents if you wish. It makes a very pretty presentation.)Sprinkle with swiss cheese, then almonds. Drizzle melted butter over the top. Bake at 375 degrees for 30 minutes or until golden brown and bubbly. Tent with foil the last 15 minutes if it starts getting too brown.

Dudelicious! ~ Cindy
By Therese, December 10, 2008
About Me
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.
Follow Us