3 c. cooked chicken
1 can cream of chicken soup
8 oz. can drained water chestnuts
4 oz. can sliced mushrooms, drained
2/3 c. mayonnaise
1/2 c. chopped onion
2/3 c. shredded Swiss cheese
1/2 c. almonds
1/2 c. chopped celery
1/2 c. sour cream

Mix and boil until bubbly. Put in 9 x 13 inch cake pan.

Place crescent roll dough flat on top and arrange to fit. Bake 25 minutes at 375 degrees.