Aunt Helen’s Chicken Almondine

• 3 cups cubed, cooked chicken
• 10 oz can cream of chicken soup
• 8 oz can sliced water chestnuts, drained
• 4 oz can sliced mushrooms, drained
• 2/3 cup Kraft mayonnaise (Miracle Whip won’t do in this recipe)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup Daisy sour cream
• 1 can crescent rolls (8)
• 4 Tablespoons melted butter or oleo
• 1/2 cup slivered almonds
• 2/3 cup grated Swiss cheese (can use Monterrey Jack instead)

Put chicken, soup, canned and fresh vegetables, mayonnaise, and sour cream in a large sauce pot and heat, stirring frequently, until bubbly. Pour into a 9-inch x 13-inch casserole dish. Separate crescent roll pieces and lay flat over casseroles. Brush melted butter or oleo over top of crescent rolls then sprinkle with almonds and cheese.

Bake at 375° F for 25 minutes.

Diane Chambers Foshee, from her Aunt Helen

Helen Pennington Beryl was the daughter of Myrtle Cole Pennington, and the niece of Diane’s grandmother Ruby Cole Chambers Phillips. Helen’s sister, Emma Pennington Griffin, lived near the neighborhood where Carlyn’s future husband, Mark, bought his first house

for Vegetarians

It is hard to substitute the meat in this dish, but you can try 1 box of fresh mushrooms, cleaned and cut into bite-sized pieces.  If you don’t care for mushrooms, it is best to just cook something else.