Chicken Casserole

• 4 whole chicken breasts
• 1 c. celery, chopped
• 1 c. onions, chopped
• 1 1/2 Tbsp. butter
• 2 cans cream of chicken soup
• 1 can water chestnuts, sliced
• 2 (4 oz.) cans mushrooms, sliced
• 1 c. mayonnaise
• 1 can refrigerator crescent rolls
• 3/4 c. cheese, grated

1. Simmer chicken breasts until tender in water seasoned to taste with salt, pepper, onion, carrot and bay leaf.
2. Cool and cut in bite size pieces.
3. Saute celery and onions in butter. Mix with chicken soup, water chestnuts, mushrooms and mayonnaise.
4. Pour into 3-quart oblong casserole.
5. Top with unrolled crescent roll dough, stretching to cover casserole.
6. Sprinkle with grated cheese.
7. Bake 30 minutes in 350u0b0 oven.
8. Serves 10 to 12.

chicken breasts, celery, onions, butter, cream of chicken soup, water chestnuts, mushrooms, mayonnaise, refrigerator crescent rolls, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536868 (may not work)