Great for leftover turkey.

3 c. cooked turkey or chicken
1 can cream of mushroom soup
1 can sliced water chestnuts (drained)
4 oz. can sliced mushrooms
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sour cream

Mix together and put into 13 x 9 inch casserole. Place 8 ounce package crescent rolls, unfolded, over mixture. Dot with 2 to 4 tablespoons butter, sprinkle with 2/3 cup shredded Swiss cheese and 1/2 cup sliced almonds. Bake at 375 degrees for 20 to 25 minutes. Delicious!