1 can condensed cream of chicken soup

2/3 cup mayonnaise or salad dressing

1/2 cup sour cream

2 tablespoons instant minced onion

3 cups cooked chicken cubed

1 can (8 oz.) water chestnuts drained and sliced

1 can (4 oz.) mushroom stems and pieces drained

1/2 cup chopped celery

1 can (8 oz.) crescent dinner rolls

***TOPPING:*** 2/3 cup shredded Swiss or American cheese

1/2 cup slivered almonds

2 tablespoons melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chi cken, water chestnuts, mushrooms and celery; cook over medium heat until mixtur e is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish . Unroll crescent dough and separate into two rectangles, trimming to fit dish . Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20 25 m

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