4 cooked chicken breasts
1 c. celery, chopped
1 c. onion, chopped
2 cans cream of chicken soup
1 can sliced water chestnuts
2 4 oz. cans sliced mushrooms
1 c. Hellmann's Light Mayonnaise
1 can crescent rolls
3/4 c. cheddar or swiss cheese, grated
1/4 c. slivered almonds

Simmer chicken breasts until tender, chop into bite size pieces. Sauté celery and onion in 1 1/2 Tbsp. butter. Mix with chicken, soup, chestnuts, mushrooms and mayo. Pour into long rectangle baking dish. Cover with crescent rolls to make crust. Top with cheese and almonds.

Bake at 350 for 30 minutes.