Croissant Casserole

3 cups cooked chicken breast, diced

3 cups chopped celery

1 (8 oz.) can sliced water chestnuts

1 (10 ¾ oz.) can cream of chicken soup

½ cup light mayonnaise

½ cup light sour cream

cooking spray

1 (8-roll) can of refrigerated Crescent rolls

1 tablsp. Light butter, melted

2 tablsp. Freshly shredded Parmesan cheese

Preheat oven to 375 degrees. Put chicken, celery, water chestnuts, soup, mayonnaise & sour cream in a large bowl & mix. Put mixture in a 9x13 baking dish coated with spray. Bake 25-30 minutes or until tender.

Remove casserole, unroll croissant dough into flat pieces & cover chicken mixture. Brush with butter & bake 10-12 minutes or until brown. Remove from oven & sprinkle with Parmesan Cheese. Bake 1-2 minutes more. Let stand before serving.