hosted by Laverne Diede & Rhonda Fitterer
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.
