3 c. cooked cubed turkey (or chicken)
10 3/4 oz. can condensed cream of mushroom or chicken soup
8 oz. (1 c.) water chestnuts, drained and sliced, if desired
4 oz. can (1/2 c.) mushroom stems and pieces, drained
2/3 c. mayonnaise or salad dressing
1/2 c. chopped celery
1/2 c. chopped onion or 2 tbsp. instant minced onion
1/2 c. dairy sour cream
8 oz. can Pillsbury refrigerator quick crescent dinner rolls
2/3 c. (3 oz.) shredded natural Swiss or American pasteurized processed cheese
1/2 c. slivered or sliced almonds
2-4 tbsp. butter, melted

In large saucepan combine first 8 ingredients. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 11 x 8-inch or 13 x 9-inch baking dish.

Preheat oven to 375 degrees. Separate crescent dough into 2 rectangles. Place rectangles over hot chicken mixture. Combine remaining ingredients; spread over dough.

Bake 20-25 minutes until crust is deep golden brown. Serve immediately. Yield: 6 servings.