3 c. chicken (4 chicken breast)
1 c. cream of mushroom soup
8 oz. can water chestnuts, drained and sliced
4 oz. can sliced mushrooms
1/2 c. mayonnaise
1/2 c. chopped celery
1/2 c. onions
1/2 c. sour cream
8 oz. can crescent rolls
2/3 c. shredded Swiss cheese
2/3 c. almonds, sliced
3 tbsp. melted butter

Stew chicken; preheat oven at 375 degrees. In large saucepan combine first 8 ingredients. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 x 9 baking dish. Separate crescent rolls into rectangular pieces. Place rectangular crescent rolls over chicken mixture. Combine other ingredients and spread over dough. Bake 25 minutes in 375 degree oven.