10.5ozcan condensed cream of mushroom soup *I used Pacific foods organic condensed cream of mushroom soup (the flavor is great and it comes in a small carton, instead of a can)
⅔cupreduced-fat mayonnaise
2cupsboneless chicken breastcooked and chopped into 1" pieces
For The Topping:
8ozcan crescent rolls *Trader Joe's makes a healthier crescent roll made with unbleached flour and without hydrogenated fats
⅔cuplow-fat Swiss cheese shredded
½cupslivered almonds
3tablespoonbutter
Instructions
Preheat the oven to 375 degrees.
Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
Cook this mixture until bubbly all the way through.
This will blend the flavors.
Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
For the topping: unfold the crescent rolls and lay on top of the casserole.
Sprinkle with the shredded swiss and then with the almonds.
Melt the butter and drizzle on top.
Bake for 25 minutes.
Notes
Note: You can use low-fat sour cream for half the mayo. I have made it both ways and like the sour cream/mayo blend the best