3 c. cubed chicken
1 can cream of mushroom or chicken soup
1 can (8 oz.) water chestnuts, sliced and drained
1 can (4 oz.) mushrooms, sliced with juice
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onions
1 can (8 oz.) refrigerated crescent rolls
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds

Combine soup, water chestnuts, mushrooms, celery, onions, mayonnaise. Cook over medium heat until hot and bubbly, then add chicken and cook a little more. Pour into 13 x 9 inch baking dish. Separate crescent dough into 2 rectangles, place over hot chicken mixture. Pour melted butter over dough, then cheese and almonds. Bake 20 to 25 minutes at 375 degrees.