4 c. cooked, cubed chicken or turkey
10 3/4 oz. can condensed cream of chicken soup
1/2 to 1 tsp. curry powder (optional)
8 oz. can water chestnuts, drained and sliced
2/3 c. reduced calorie mayonnaise or salad dressing
1/2 c. chopped onion or 2 tbsp. instant minced onion
1/8 tsp. white pepper
Dash of nutmeg (optional)
4 oz. can mushroom stems and pieces, drained
1/2 c. sour cream or yogurt
2/3 c. shredded Swiss cheese
1/2 c. slivered or sliced almonds
3 tbsp. butter, melted

Preheat oven to 375 degrees. In large saucepan, combine all except last 4 ingredients. Heat until mixture is hot and bubbly; pour into 9x13 inch baking dish. Separate crescent dough into 2 rectangles. Place rectangles over hot chicken mixture.

Combine remaining ingredients; spread over dough. Bake 25 to 30 minutes until crust is deep golden brown.