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

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 the crescent roll dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is golden brown. Serve immediately. Yield: 8 servings. Enjoy!