3 c. cooked chicken, diced
1 can cream of mushroom soup
1/4 c. celery, chopped
2/3 c. mayonnaise
1 can crescent rolls
1 (8 oz.) can water chestnuts
1 (4 oz.) jar of mushrooms
1/4 c. onion, chopped
1/2 c. sour cream
Almonds, sliced

Combine all ingredients except sour cream in skillet. Heat until bubbly. Add sour cream and pour into greased 9 x 13 inch baking dish. Roll out crescent dough to form rectangle and put on top of chicken mixture. Melt 1/8 cup butter and pour over dough. Sprinkle with sliced almonds. Bake for 1 hour at 350 degrees.