1 to 2 c. cooked chicken, diced
1 can chicken-mushroom soup
1 stalk celery, diced
1 sm. onion, diced
1/2 c. sour cream
1/3 c. milk
1 c. frozen peas, cooked
2 tsp. butter
1 can crescent rolls

Saute onion and celery in butter. Combine soup, milk, sour cream, chicken and peas with onions and celery. Blend well. Press half of the crescent rolls into bottom of 1 1/2 quart casserole dish. Pour in chicken mixture then top with remaining rolls. Bake in preheated 375 degree oven for 15 to 20 minutes.