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Steps
1
Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
2
Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
3
In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
4
Bake 35 to 40 minutes or until crust is golden brown.
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This is a great way to use leftover rotisserie chicken!
Leftovers can easily be reheated in the oven.
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No nutrition information available for this recipe
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