#326- Crescent Chicken Casserole & Apple Crescent Dumplings

Crescent Chicken Casserole

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 Tbsp. butter
• 4 oz. can mushrooms, drained
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1 can cream of mushroom or chicken soup
• 8 oz. water chestnuts, drained and sliced
• 1 soup can water
• 2 cups cubed chicken
• 1 can crescent rolls
• 1 cup shredded cheese
• 2-3 Tbsp. butter
• 1/2 cup slivered almonds

Preheat oven to 350 degrees.

Sauté celery, onion, mushrooms, and butter until soft.

Add soup, water, water chestnuts, mayonnaise and sour cream, heat until bubbly.

Grease a 9×13-inch pan.

Put the meat in the bottom of the pan.

Pour the bubbly mixture over the meat.

Separate crescent rolls into 2 rectangles and lay over bubbly mixture.

Combine cheese, butter and almonds.

Sprinkle over the crescent rolls.

Bake for 25 minutes.

Apple Dumplings

• 2 granny smith apples
• 2 tubes crescent rolls
• 1 cup sugar
• 1 cup butter, melted
• 1 tsp. cinnamon
• 1 can mountain dew

Preheat oven to 375 degrees. Peel apples and cut in 1/8-inch-thick slices. Wrap each section with crescent and place in a greased 9×13-inch pan. Mix remaining ingredients and pour over apple/crescent pieces. Bake for 35-30 minutes.