2 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
3 c. cubed chicken breast, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) can water chestnuts, drained & sliced
1 (4 oz.) can sliced mushrooms, drained
2/3 c. mayonnaise
1/2 c. sour cream
1/4 tsp. curry powder

Saute celery and onions in butter. Add next 8 ingredients; heat but do not boil. Pour into a greased 9 x 13 inch baking dish.

TOPPING:

1 can refrigerated crescent dinner rolls
2-4 tbsp. melted butter
2/3 c. shredded Cheddar cheese
1/2 c. chopped pecans

Separate crescent roll dough into 2 rectangles. Place over hot chicken mixture. Brush dough with the melted butter. Sprinkle with cheese and pecans. Bake 20-25 minutes at 375 degrees until golden brown. Serves 12-15. (Can be made ahead and frozen but wait until ready to cook to add topping.)