By Theresa Delzer of La Crescenta
It’s a good way to use left over turkey and chicken. It’s very good and easy to put together.
4 cups cooked chicken (cubed or cut up)
1-8oz creamed cheese (softened)
4 tbsp milk
1 can cream of chicken soup
2 tbsp green onions (tops)
2 tbsp pimentos (chopped fine)
Pepper to taste (soup is usually salty enough)
1 can sliced water chestnuts
8 tbsp butter (melted)
1 pkg crescent rolls
1/4 cup Italian seasoned bread crumbs.
Blend soup, milk & cream cheese until smooth.
Slice chestnuts in half and add onions, pimentos and chicken. Add 1/2 of the butter to soup mixture, spread flat into 9×13 buttered pan. Unroll crescent rolls and cover chicken mixture. Sprinkle bread crumbs evenly over rolls. Drizzle rest of the butter on top of crumbs.
Bake at 350 until browned and bubbly, about 30-40 minutes.