Crescent Chicken Casserole

Crescent Chicken Casserole

1 tablespoon butter

1/2 cup chopped celery

1 onion, chopped

3 cups of cubed rotisserie chicken

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

1 can water chestnuts, drained and sliced

1 cup frozen spinach, drained

2/3 cup mayonnaise

1/2 cup sour cream

1/4 teaspoon curry

1 can refrigerator crescent rolls

1/2 stick butter, melted

1 cup shredded cheddar cheese

1/2 cup chopped pecans

Preheat oven to 375 degrees. Spray a 9x13 casserole pan.

Melt 1 tablespoon of butter in a large saucepan. Add the celery and onion cooking till tender. Stir in the chicken, soups, water chestnuts, spinach, mayonnaise, sour cream and curry powder. Cook until heated through. Do not boil! Pour into prepared 9x13 pan. Separate the crescent dough into 2 triangles. Place on top of the chicken mixture. Brush with the melted butter. Sprinkle with cheese and pecans. Bake for 20-30 minutes or until crust is a deep golden brown. Serve!