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