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
busted by sooz