Preheat oven to 375 degrees. Use a large pot, spray with Pam, add 1 ounce butter.

1 med. onion
3 to 4 stalks celery

Chop onion and celery with knife blade in food processor. Add to butter. Chop 2 to 3 carrots, add. Saute 2 to 3 minutes. Add:

8 oz. water chestnuts, sliced
Cream of chicken soup
4 oz. cream cheese
1/2 c. Parmesan cheese
1/2 c. whipping cream
1 tbsp. wine Worcestershire sauce
1 tbsp. lemon juice
1 tsp. lemon pepper
1 env. Knorr curry or hollandaise sauce
1 tsp. curry powder

Bring to boil. Add 1 bag lesueur peas and 2 to 3 cups turkey or chicken meat. Heat until comes to a boil. Stir alot, will stick easy. Spray 10 x 14 inch Pyrex pan. Put hot mixture in. Grate 10 ounces sharp cheddar cheese. Put on top of casserole.

2 to 3 tbsp. bread crumbs or stuffing mix

Sprinkle on top. Melt 4 ounces butter. Split 1 pound biscuits. Dip both sides in butter (I use grand biscuits by Pillsbury) and put on top of casserole. Sprinkle biscuits 1/2 to 3/4 Parmesan cheese. Bake 25 to 30 minutes. Let sit for 10 minutes until settled.