Crescent-Topped Turkey Amandine Recipe

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

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

In a large saucepan, combine the 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 the cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings.

4 Servings

Prep: 20 min.

Bake: 30 min.