3 c. cooked chicken or turkey
1 (8 oz.) can sliced water chestnuts
Fresh or frozen broccoli, optional
1 can cream of mushroom soup
1 lg. can mushrooms

Mix above ingredients. Combine with the above ingredients: 1/2 c. chopped onions 1/2 c. celery 1/2 c. sour cream

Put in 9 x 13 pan (ungreased). Bake at 350 degrees until it bubbles.

TOPPING:

1 can refrigerated crescent rolls
2/3 c. shredded cheddar or American cheese
1/2 c. sliced almonds
2 to 4 tbsp. melted butter

Unroll dough, put on top of baked mixture. Brush with butter. Sprinkle cheese and almonds on top. Bake 25 minutes longer. May use a little more liquid.