Here's another quick recipe inspired by one I saw in Taste of Home: Comfort Food Magazine ("Chicken Crescent Casserole", for the online version click here)... again I modified it based on my family's tastes. I don't think it is an every-week recipe - the crescent rolls add a lot of carbs and fat (even using the reduced fat version), and it is very "rich" due to the mayo (which we cut in half and added milk) and the undiluted soup & sour cream. The original recipe did not recommend using low fat/fat-free mayo or sour cream, but we did and it was great. We also replaced the water chestnuts with corn & peas (just cause they were still in the freezer from last week - may try carrots or cauliflower/broccoli next time); and used fresh mushrooms instead of canned. DH and DS1 loved it - DS2 was not a fan of the sauce, so I may make him a mini version, with the mayo left out.
Triangle Chicken Veggie Bake
1 celery rib sliced
1 tbsp becel margarine
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1/3 c. low fat mayonnaise
1/3 c. low fat milk
1/2 c. low fat sour cream
1 tbsp powdered onion
3 c. cubed cooked chicken breast
1 c. frozen corn
1 c. frozen peas
3/4 c. fresh mushrooms
3/4 c. shredded cheese (we used cheddar)
1 8 oz tube reduced fat frozen crescent rolls
1/2 c sliced almonds
2 tbsp becel margarine
In saucepan, saute sliced celery with 1 tbsp becel until tender.
Stir in soup, milk, mayo, sour cream, onion powder, chicken, vegetables, and mushrooms. Cook and stir over medium heat until it just begins to boil. Transfer to ungreased 9X13 baking dish. Top with cheese.
Unroll crescent rolls and break into the triangles (they are scored), arrange triangles over dish.
Melt butter butter, toss with nuts and sprinkle over top.
Bake uncovered at 375 degrees for 20-25 min until golden brown.
How the Kids can help: pop open the crescent rolls and unwrap them; measure &/or pour ingredients; lay out the triangles on top.