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Hot Chicken Salad Ring




Source of Recipe


Internet


List of Ingredients




2 cans Pillsbury Crescent Rolls
1 can water chestnuts, chopped
3-4 green onions, sliced
6 boneless, skinless chicken breasts, cooked & chopped
1 can cream of chicken soup
3/4 cup mayonnaise
3 stalks celery, chopped
3 TBS butter
almonds, optional


Recipe



Preheat oven to 375 degrees. Brown almonds in butter in an 8-inch saut� pan. In a bowl, combine chicken, water chestnuts, green onions, cream of chicken soup, celery, mayonnaise, and toasted almonds (You may save the almonds to put on top of the ring right before baking if you'd rather not have them in the chicken salad, or omit them entirely - it's guaranteed to be good either way!).

Arrange crescent triangles in a circle on a large pizza pan (we used a Pampered Chef "Large Round Baking Stone"), with bases overlapping in the center and points to the outside. Sprinkle a small amount of flour onto bases and press them together with a small roller.

Using a medium or large scoop (or spoon), scoop mixture over the rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake for 20 minutes or until golden brown. Remove ring from the oven and slice. Serves 16.