Ingredients
- 1 chicken (baked)
- 1 onion (chopped)
- 240 ml sour cream
- 120 gr monterey jack cheese (shredded)
- 80 ml mayonnaise
- 60 gr pine nuts
- 14 gr butter melted
- 12 slices mushrooms (sliced)
- 2 slices stalks celery (sliced)
- 1 package campbells cream of chicken soup
- 1 package waterchestnuts (drained)
- 1 package pillsbury cresent rolls
Cream together the mayo, soup and sour cream. Add the chicken, and the vegi's. Microwave on high for 6 minutes. Pour into a 9x13 baking dish. Spread over top the pillsbury cresent rolls to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts. Bake at 180ºC or 30-40 minutes until cooked and browned. Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight peices. Serves 4 people, 2 slices each.
