Ingredients
- 4 chicken breasts
- skinned and cubed
- 2 cups sour cream
- 1 cup mayonnaise
- 34 cup water chestnut
- minced
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Poach chicken until no longer translucent.
- Mix sour cream, mayo, water chestnuts, salt and pepper and set aside.
- Preheat oven to 350 degrees.
- Drain now poached chicken cubes and add into sour cream/mayo mixture.
- Pour into casserole dish.
- Unroll crescent rolls into one sheet, and cover the casserole dish.
- Vent the top once or twice by pricking it with a fork.
- Bake for 30-35 minutes.
- If the top begins to brown too quickly, cover with foil.
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