Pecan Chicken Crescent Bake
1/2 C chopped celery
1/2 C chopped onion
4 T butter, divided
3 C cubed cooked chicken
1 can cream of mushroom soup
1 can cream of chicken mushroom soup
1 (8oz) can sliced water chestnuts, drained
1 sm can sliced mushrooms
2/3 C mayonnaise
1/2 C sour cream
1/4 t curry powder
1 (8oz) can crescent dinner rolls
2/3 C shredded cheddar cheese
1/2 C chopped pecans
Sauté celery and onion in 2 T butter. Add next 8 ingredients. Heat, but don’t boil. Pour into a 9 x 13 baking dish. (Can freeze at this point) Separate rolls into four rectangles: place dough on chicken mixture. Melt remaining butter and brush over dough. Sprinkle with cheese and pecans. Bake at 375 degrees for 25-30 minutes or until crust is deep golden brown. Re-heats nicely and is still delicious. 8-12 servings.
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