1/2 c. celery, chopped
1/2 c. onion, chopped
2 tbsp. butter
3 c. cooked chicken
1 can cream of chicken or mushroom soup
8 oz. water chestnuts, drained, sliced
4 oz. mushrooms
8 oz. crescent refrigerator rolls
1 c. shredded cheese
1/2 c. slivered almonds
2/3 c. mayonnaise
1/2 c. sour cream
2-3 tbsp. butter, melted

Saute celery and onions in 2 tablespoon butter until softened. Add chicken, soup, mushrooms, mayonnaise, sour cream, water chestnuts. Heat until bubbly. Put in greased 8x12 inch or 9x13 inch pan. Separate roll into 2 rectangles and lay over hot mixture.

Combine melted butter, cheese and almonds. Sprinkle over dough. Bake 20-30 minutes at 350 degrees.