1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise
1/2 c. dairy sour cream
2 tbsp. instant minced onion
1 (8 oz.) can water chestnuts, sliced
1 c. (4 oz.) mushroom stems and pieces
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
3 c. cooked, cubed chicken

Topping: 2/3 cup shredded Swiss or American cheese, 1/2 cup slivered almonds, and 2 tablespoons melted butter.

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 inch baking dish. Unroll crescent dough and separate into two rectangles trimmed to fit the dish. Place dough over hot chicken mixture. Combine cheese and almonds; sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serves 8.