1 Chicken -- baked and de-boned

1 can Campbells cream of chicken soup

1/3 cup mayonnaise

1 cup sour cream

1 medium onion -- chopped

2 stalks celery -- sliced 1/8" thick

1 dozen mushrooms -- sliced

1 can waterchestnuts -- drained

1 can Pillsbury cresent rolls

1 cup monterey jack cheese -- shredded

3 teaspoons butter -- melted

1/2 cup pine nuts or sliced almonds

Cream together the mayo, soup and sour cream. Add the chicken, and the vegi's. Microwave on high for 6 minutes. Pour into a 9x13 baking dish. Spread over top the pillsbury cresent rolls to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts. Bake at 350 degrees for 30-40 minutes until cooked and browned. Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight peices. Serves 4 people, 2 slices each.