Quite a while back, Deanna shared a great recipe with us that never got posted, so we’re pulling it out today. Thank you to Deanna for sharing her yummy chicken salad sandwich recipe!

Deanna has also suggested, in the past, that she bakes her bacon instead of frying it. Check out our next post entry for directions on how to bake your bacon. Here’s Deanna’s recipe…

Last night I had some leftover grilled chicken breasts to use up and some crescent rolls I had picked up in the day old bread area of Wal-Mart

Here is the original:
2 cans Pillsbury crescent rolls

1 can water chestnuts- chopped *
3-4 green onions *

6 boneless skinless chicken breasts – cooked and chopped *
1 can cream of chicken soup

3/4 c mayonnaise
3 stalks celery – chopped

3 Tbls butter – opt *
almonds – opt *

Preheat oven to 375F. Brown almonds in butter. In a bowl combine everything except the crescent rolls. Arrange the crescent roll triangles in a circle on a large pizza pan with bases overlapping and tips pointing out. Spoon filling on ring and fold point over, tucking underneath- there will be chicken salad showing. That’s ok. Bake 20 mins or until golden. Remove from oven, slice and serve.

* I omit the chestnuts (Pete hates them) and skip the green onions unless I have them on hand. I think I used 5 chicken breasts and I like to use leftover grilled for more flavor. I skip the almonds entirely.

And last night I added 3 small carrots – tiny diced- and half a bell pepper — all because they were leftovers looking to be used up.

I took the stale bakery crescent rolls, sliced them open, scooped out just a little, put on the chicken salead, rolled them in tinfoil and baked them a little. They were yumm! It made 4 good sized sandwiched with leftovers!!