It's been a couple of unexpectedly busy days, so I'm getting to this post late and don't have a lot of time...but still wanted to share. So I'll get right to it! ;)
Today I'm sharing the recipe for chicken almondine. It's kind of a fancy name - for basically a good midwestern casserole kind of dish - but it's an old favorite around here. It tastes a bit like having chicken pot pie. It's actually out of an old local heart healthy cookbook I have. I worked in health care (hospitals and long term care) as a social worker for many years and I was around a lot of nurses and health caregivers. One of the nurses that I used to talk to a lot, because we would use her agency for in home health care for residents that would rehab and go home, gave it to me long ago. Most things in it recommend using fat free ingredients. The things I tend to use are more "light" and not completely fat free. I think they work better in recipes and I think fat free usually just means higher sugar or other bad ingredients anyway.
I use rotisserie chicken often when I make this and you basically shred it in a bowl and add cream of chicken soup, chicken broth, light mayo and light sour cream along with some veggies. Pour it into a 9x13 pan and top it with a roll of crescent rolls. You can roll them out first, but I just open them and spread them right over the pan. Then you brush on some melted butter (or margarine for heart healthier) and add some parmesan cheese and slivered almonds.
Then bake in 375* oven for about 25 mins - until the crescent is golden and the filling is bubbling. Fast, easy and comforting. Yum! Here's the recipe: