3 c. cooked cubed chicken
1 can (10 3/4 oz.) cream of chicken or mushroom soup
8 oz. can water chestnuts
4 oz. (1/2 c.) can mushroom, drained (optional)
2/3 c. mayonnaise
1/2 c. celery, chopped
1/2 c. chopped onion
1/2 c. sour cream
8 oz. can crescent dinner rolls
2/3 c. shredded natural Swiss cheese
1/2 c. slivered almonds
2-4 tbsp. melted butter

In large saucepan, combine first 8 ingredients. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 12 x 8 or 13 x 9 inch baking dish. Separate crescent dough into 2 rectangles. Place rectangles over hot chicken mixture.

Combine remaining ingredients; spread over dough. Bake 20-25 minutes until crust is deep golden brown. Serve immediately. Bake at 375 degrees.