Pecan Chicken Casserole
Filling:
2tbsp. butter
½ cup chopped celery
½ cup chopped onion
3 cups cubed/chopped cooked chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
1 8oz can water chestnuts drained and sliced
1/3 cup sliced fresh mushrooms or 1 4oz can of sliced mushrooms drained
½ cup sour cream (low fat is ok, but do not use fat free)
Topping:
1 can of crescent roll dough
1/3 cup shredded cheddar cheese
¼ cup chopped pecans
¼ stick of unsalted butter melted
Directions:
1. Sauté the chopped celery and onion in the butter in a pan on medium heat until the onion and celery are soft but not browned.
2. Next pour in the next 6 ingredients into the pan with the onion and celery and heat until the mixture is hot but not boiling.
3. Pour mixture into a 9x11 casserole dish.
4. Unroll the crescent dough onto a clean counter top or on a cutting board and press together the perforated lines so that it looks more uniform.
5. Place this on top of the mixture in the casserole and brush with the melted butter.
6. Next, sprinkle the cheddar cheese and the pecans on top then place in a 375 degree oven until the mixture is bubbling and the crust on top is brown, which should be about 20 to 25 minutes.
7. Let the casserole sit for a few minutes before serving.