Turkey Or Chicken Almond Crescent Casserole Recipes

CRUNCHY ALMOND TURKEY CASSEROLE

Steps:

• In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

CRESCENT TURKEY CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan. , Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.

EASY ALMOND CHICKEN OR TURKEY BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
• Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
• Transfer mixture to prepared baking dish.
• In a bowl, combine all topping ingredients, and sprinkle over casserole.
• Bake uncovered for about 35-40 minutes, or until hot and bubbly.

TURKEY OR CHICKEN ALMOND CRESCENT CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch-inch casserole dish.
• In a large saucepan melt butter over medium heat.
• Add in the mushroom slices and saute until they loose there moisture.
• Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
• Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
• Season the mixture with seasoned salt and pepper to taste.
• Transfer the mixture to the prepared baking dish.
• Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
• Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
• In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
• Drizzle with melted butter all over the top.
• Bake for about 20-25 minutes or until the crescent topping crust is browned.
• Serve immediately.
• Delicious!

ALPINE TURKEY OR CHICKEN CASSEROLE

Steps:

• Combine all ingredients.
• Pour into a greased baking casserole dish.
• Bake, covered, for 10 minutes at 350.
• Remove cover and bake an additional 25-30 minutes, or until cheese melts but does not burn.
• If you don't like your celery"crunchy" you'd want to brown it in some butter beforehand and then continue with recipe.

CRESCENT BEEF, TURKEY OR CHICKEN CASSEROLE

Steps:

• In a large saucepan combine the mayo, flour, bouillon and pepper.
• Gradually add milk, stir until smooth.
• Bring to a boil over medium heat, cook and stir for 2 mins longer or until thickened.
• Add the meat your are using and veggis, cook 3-4 minutes longer, stirring occasionally.
• Spoon into a greased 8-in square baking dish.
• Unroll crescent dough and seperate into 2 rectangles.
• Seal seams and perforations.
• Place over meat mixtures.
• Bake at 375 for 15-20 mins or until golden brown.
• Enjoy.

CHICKEN CRESCENT AMANDINE

Steps:

• In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.

CHICKEN CRESCENT CASSEROLE

Steps:

• In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. , Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.