3 c. turkey or chicken
1/2 c. chopped celery
1/2 c. chopped onion
8 oz. water chestnuts
4 oz. mushrooms
1 can cream of mushroom
2/3 c. mayonnaise
1/2 c. sour cream
2-3 tbsp. melted butter
2/3 c. shredded Swiss cheese
1/2 c. slivered almonds
1 pkg. crescent rolls

Saute onions, celery, and mushrooms in butter. Add soup, mayonnaise, sour cream, chicken, water chestnuts. Cook until hot and bubbly. Pour into 9 x 13 or 10 x 10 pan. Cover with crescent rolls. Combine butter, cheese, and almonds. Sprinkle over rolls. Bake at 375 degrees for 20-25 minutes.