• 1 can cream of chicken soup
• 1 cup shredded Colby cheese
• 1 1/2 cup cooked chicken (can be canned, drained)
• 1 tsp. salt
• 2 cans Refrigerated Cresant Rolls
• 1/2 cup red bell pepper, chopped
• 1/2 cup broccoli, chopped
• 1 small can water chestnuts, choped
• 3 T. onion, choppped
• 3 T. celery, chopped

Steam the broccoli, celery, in small amount of water, after a couple minutes add onion and peppers. Add salt. Steam a couple more minutes. Add the water chestnuts, soup & chicken and just heat. (Drain any excess water off veggies except a couple T.) Fold in the shredded cheese.

Unroll cresants and spread on greased cookie sheet in the shape of a wreath with points alternating to the inside and outside. Spoon on chicken/soup mixture in a circle and then wrap the points of the cresants up around the mixture to particially cover. Some of the mixture will show through revealing the green broccoli and red peppers. 

Bake at 400 in a pre-heated oven for 15 min. or until the cresants are golden brown and filling is bubbly. Let set on counter 3-4 minutes before cutting into wedges.