3 c. cooked turkey
10 3/4 oz. cream of chicken or mushroom soup
8 oz. water chestnuts, sliced
4 oz. can mushroom, stems and pieces
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sour cream
8 oz. crescent rolls
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 to 4 tbsp. melted butter

In large pan, combine first 8 ingredients. Cook over medium heat until bubbly. Pour into ungreased 12 x 8 or 9 x 13 inch pan. Separate rolls into 2 rectangles. Place over hot chicken mixture. Combine remaining ingredients; spread over dough. Bake 20 to 25 minutes until crust is golden brown. Serve right away. 6 servings.