Courtney Roberts Pickerrell is a lifelong equestrian and entrepreneur, who, along with her husband Joe, owns and operates Protea Weddings & Events, a stunning special events venue on the site of the old Cashel Stud Farm (one of the very first thoroughbred race horse farms in Ocala) and also Pick View Farm, where they break, train, and sell racehorses in the 2-year-olds in training sales. She shares that one of her favorite recipes is “a really yummy chicken casserole dish I like to cook.”
Chicken Crescent Almondine Casserole
3 or 4 boneless, skinless chicken breasts, cooked and shredded
1 can cream of chicken soup
1 can sliced water chestnuts (drained), sliced in halves or quarters
3/4 cup mayonnaise
1 can mushrooms, sliced
3/4 cup celery, diced
1 cup sour cream
3/4 cup sweet onion, diced
Salt and pepper to taste
Casserole Topping
1 package of crescent rolls
1/2 stick butter
2 cups cheddar cheese, grated
1 cup sliced almonds
Mix casserole ingredients together in a large bowl. Season with salt and pepper to taste. Pour the mixture into a lightly greased baking dish and bake at 350 degrees until it is bubbly, approximately 25 to 30 minutes.
Once bubbly, remove casserole from oven and open the package of crescent rolls. Lay pieces of the rolls on top and then cover the dough with cheddar cheese and sprinkle almonds on top. Melt butter and pour over toppings.
Place dish back in oven until the top is browned and crispy.
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