3 c. cooked chicken, cubed
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) can water chestnuts, drain & slice
1 (4 oz.) can mushrooms, drain & slice or 3/4 c. fresh mushrooms
2/3 c. mayonnaise
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. sour cream
1 (10 oz.) can crescent rolls

In saucepan, combine first 8 ingredients. Cover and cook until hot and bubbly and celery and onion are cooked. Pour into greased 8 x 12 inch pan. Separate crescent rolls into 2 rectangles and place on top. Combine topping ingredients and place on top of crescent dough. Bake at 375 degrees 20 to 25 minutes.

TOPPING:

2/3 c. Colby cheese, shredded
1/2 c. sliced almonds
2 to 4 tbsp. butter, melted

Serves 8.