Crescent Topped Turkey Amandine

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Crescent Topped Turkey Amandine


  • 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


  1. In a large saucepan, combine the first six ingredients; heat through. Transfer to a greased 2-quart baking dish. Unroll crescent dough and place over turkey mixture.

  2. In a small bowl, combine the cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 375 degrees for 30–35 minutes or until crust is golden brown and filling is bubbly.

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