3 c. diced chicken
1 can cream of chicken soup
1 can sliced mushrooms (drained)
1 can water chestnuts (drained)
1/2 c. chopped onion
1/2 c. sour cream
2/3 c. mayonnaise
1 can Pillsbury crescent rolls
1/2 c. slivered almonds
2 tbsp. melted butter
Grated Cheddar cheese

Combine chicken, soup, mushrooms, water chestnuts, onion, sour cream and mayonnaise. Heat until bubbly. Pour into 13 x 9 inch casserole dish. Place rolls on top. Pour melted butter, sprinkle with cheese and almonds. Bake at 375 degrees for 20-25 minutes.