Guertin Distributors - Recipe of the Month

3 cups	Cooked Chicken cut up (from leftover fried or rotisserie)
1 can	Cream of Mushroom Soup
1 can	Sliced water chestnuts, drained
1 (4oz)	Sliced mushrooms
2/3 cup	Can salad dressing
½ cup	Chopped celery
½ cup	Chopped onion
½ cup	Sour cream
1 (8oz)	Can refrigerated Crescent Rolls
2/3 cup	American Cheese shredded
½ cup	Slivered almonds
2-4 Tbsp.	Melted butter

Directions:

Combine chicken, soup, water chestnuts, mushrooms, dressing, celery, onion and sour cream. Place in half size counter pan for baking.

Place the crescent rolls flat on top of casserole. Mix remaining ingredients and spread over crescent rolls.

Combi Oven:
Bake in Combi oven set on Combi mode at 340°F for approximately 20 minutes.

Regular Oven:
Bake at 325°F until internal temp 165°F. (Cover with foil to prevent over browning, remove in last ten minutes).

Product must reach an internal temperature of 165°F before serving.

Recipe yield: One 1/2-size counter pan.