Chicken Croissant Casserole

Ingredients

Instructions

  • 3 cups cooked chicken breast, diced
  • 2 cups chopped celery
  • 1 (8 oz) can sliced water chestnuts, chopped
  • 2 small cans sliced mushrooms, drained
  • 1 can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Cooking spray
  • 1 (8 roll) can of refrigerated croissant roll dough ( such as Pillsbury's Cresents)
  • 2 Tbls. shredded Parmesan cheese
Preheat oven to 375. Put chicken, celery, water chestnuts, mushrooms, soup, mayo and sour cream in a large bowl and stir until well combined.

Put chicken mixture into a 9 x 13 baking dish that has been lightly coated with cooking spray and bake for 25 to 30 minutes or until celery is crisp-tender.

Remove casserole from oven. Unroll croissant dough into flat pieces and cover chicken mixture with the slices of dough. Using a pastry brush, lightly brush butter on the dough. Bake for 10 - 12 minutes or until croissant topping is turning golden brown. Remove casserole from oven and sprinkle on parmesan cheese. Bake for one to two more minutes. Let stand 5 minutes before serving.