3 whole chicken breasts
1 tsp. celery salt
1 tsp. tarragon
2 tbsp. lemon juice
2 cans cream of chicken soup
Pillsbury crescent dinner rolls

Simmer chicken in spices and lemon juice and 1 1/2 cups water until tender, save broth. Remove meat, debone and chop. In 11x7 baking dish, pour soup and thin with 1/2 cup of remaining chicken broth. Season with salt and pepper. Stir in chicken pieces. Top with unrolled dough, not separated. Bake at 375 degrees about 30 minutes.