1 Chicken — baked and de-boned
1 can Campbells cream of chicken soup
1/3 cup mayonnaise
1 cup sour cream
1 medium onion — chopped
2 stalks celery — sliced 1/8″ thick
1 dozen mushrooms — sliced
1 can waterchestnuts — drained
1 can Pillsbury cresent rolls
1 cup monterey jack cheese — shredded
3 teaspoons butter — melted
1/2 cup pine nuts or sliced almonds
Cream together the mayo, soup and sour cream. Add the chicken, and the vegi’s. Microwave on high for 6 minutes. Pour into a 9×13 baking dish. Spread over top the pillsbury cresent rolls to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts. Bake at 350 degrees for 30-40 minutes until cooked and browned. Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight peices. Serves 4 people, 2 slices each.