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Turkey or Chicken Almond Crescent Casserole

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“You can prepare the soup/chicken mixture in advance and refrigerate, just warm in the microwave or on top of the stove before topping with the crescent crust. I have also added in some cooked cubed potatoes to the filling mixture. This casserole is easy and delicious! You can double all amounts and bake in a 13 x 9-inch baking dish if desired.”

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. Butter an 11 x 7-inch-inch casserole dish.
  3. In a large saucepan melt butter over medium heat.
  4. Add in the mushroom slices and saute until they loose there moisture.
  5. Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
  6. Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
  7. Season the mixture with seasoned salt and pepper to taste.
  8. Transfer the mixture to the prepared baking dish.
  9. Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
  10. Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
  11. In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
  12. Drizzle with melted butter all over the top.
  13. Bake for about 20-25 minutes or until the crescent topping crust is browned.
  14. Serve immediately.
  15. Delicious!

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