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Crescent-Topped Turkey Amandine

Quick to prepare, this tasty main dish is loaded with turkey flavor and a nice crunch from celery and water chestnuts. Topped with a golden crescent roll crust and a sprinkling of almonds and cheese, it's bound to become a favorite. —Becky Larson, Mallard, Iowa
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings

Ingredients

  • 3 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2/3 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tube (4 ounces) refrigerated crescent rolls
  • 2/3 cup shredded Swiss cheese
  • 1/2 cup sliced almonds
  • 1/4 cup butter, melted

Directions

  • Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
  • In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts
1 each: 895 calories, 67g fat (19g saturated fat), 143mg cholesterol, 1185mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 42g protein.

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