1-1/2 c. diced cooked chicken
1 c. (4 oz.) shredded Swiss cheese
1/4 c. chopped celery
1 tbsp. minced onion
1/4 tsp. pepper
1 (10-3/4 oz.) can cream of chicken soup
1 (4-1/2 oz.) jar sliced mushrooms, drained
1/3 c. sliced water chestnuts
1 (9 oz.) pkg. frozen spinach souffle, thawed
1-1/4 c. Bisquick baking mix
1/3 c. milk

Heat oven to 400 degrees.

GREASE rectangular baking dish, 11 x 7 x 1-1/2 inches. Mix chicken, cheese, celery, onion, pepper, both soups and mushrooms. Add water chestnuts; pour into baking dish. Top with spinach souffle.

MIX baking mix and milk to form dough. Beat 30 seconds. Turn onto surface dusted with baking mix. Knead 10 times. Roll in rectangle, 11 x 7 inches. Place on top of spinach souffle. Make several slits in dough.

BAKE until light brown, 25 to 30 minutes. Makes 8 servings.