3 c. cubed chicken
1 can cream of mushroom or cream of chicken soup
4 oz. mushrooms, drained
1 (8 oz.) can water chestnuts, sliced and drained
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sliced almonds
2/3 c. shredded Swiss or Mozzarella cheese
1 tube crescent rolls

Combine all ingredients except crescent rolls in a large saucepan. Heat on stove until bubbly. Transfer to casserole dish. Cover with unbaked layer of flat crescent rolls. Brush a bit of melted butter over rolls if desired. Bake at 350 degrees for 30-45 minutes.