3 c. cooked, cubed chicken or turkey
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushrooms stems and pieces drained
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. dairy sour cream
2 to 4 tbsp. melted butter
8 oz. can crescent dinner rolls
2/3 c. shredded Swiss cheese
1/2 c. sliced almonds

Preheat oven to 375 degrees. In large saucepan, combine chicken, soup, water chestnuts, mushrooms, mayonnaise, celery, onion and sour cream. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 12 x 8 or 13 x 9 baking dish. Separate crescent dough into 2 rectangles. Place rectangles over hot chicken mixture. Combine remaining ingredients; spread over dough. Bake 20 to 25 minutes until crust is deep golden brown. Serve immediately. Serves 6 to 8.