1 can cream of chicken soup
1 c. mayonnaise
1/2 c. sour cream
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) can mushroom pieces, drained
1 (8 oz.) can water chestnuts, drained & thinly sliced
1 chicken (3 to 4 lbs.), cooked & chopped
1/4 c. butter, melted
1/2 c. shredded cheddar cheese
1/2 c. slivered almonds
1 can refrigerated crescent rolls

Combine first 7 ingredients in a large bowl and mix well. Add chicken pieces and mix well. Spoon into a 9 x 13 inch baking dish. Bake at 375 degrees until bubbly (approximately 30 minutes). Next arrange crescent rolls over top of chicken mixture. Combine butter, cheese and almonds in saucepan and cook over medium heat until cheese is melted. Then spread cheese mixture over crescent rolls and bake 25 minutes longer at 375 degrees.