3 c. cooked turkey or chicken
1 can cream of chicken soup
8 oz. can water chestnuts, drained and sliced
4 oz. can mushroom pieces, drained
2/3 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. sour cream
8 oz. refrigerated crescent rolls
2/3 c. shredded cheese
1/2 c. slivered almonds
4 tbsp. melted butter

In large saucepan combine first 8 ingredients. Cook until hot and bubbly. Pour into 9x13 pan. Separate roll dough in rectangles, place over hot turkey or chicken mixture. Combine butter, cheese and almonds. Sprinkle over dough. Bake 25 minutes at 375 degrees until crust is golden.