1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cubed cooked chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. chopped celery
1 can (8 oz.) crescent dinner rolls

TOPPING:

2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.

Pour into ungreased 13 x 9 x 2-inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20 to 25 minutes.