Ingredients
3
cups cubed cooked chicken
1/2
cup chopped celery
1/4
cup chopped onion
2/3
cup mayonnaise or salad dressing
1/2
cup sour cream
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (8 oz) sliced water chestnuts, drained
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2/3
cup shredded Swiss cheese
1/2
cup slivered almonds
3
tablespoons butter, melted
Preparation
Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
Bake 35 to 40 minutes or until crust is golden brown.
