3 c. cooked chicken, cubed
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) can mushrooms (pieces)
2/3 c. mayonnaise or salad dressing
1/2 c. celery, chopped
2 tbsp. dried minced onion
1/2 c. sour cream
1 (8 oz.) can Pillsbury crescent rolls
2/3 c. muenster or brick cheese, shredded
1/2 c. sliced almonds
3 tbsp. butter

Preheat oven to 375 degrees. Drain water chestnuts and mushrooms. In a large saucepan, combine chicken, soup, water chestnuts, mushrooms, mayonnaise, celery, onion, and sour cream. Cook over medium heat until the mixture is hot and bubbly; stir so it won't stick and burn while cooking. Pour into ungreased 12 x 8 inch or 13 x 9 inch baking dish. Separate crescent dough into 2 rectangles. Place over hot mixture. Sprinkle on shredded cheese. Mix almonds with melted butter. Sprinkle over casserole. Bake at 375 degrees for 30 minutes or until brown.