Chicken Almondine

3 C. cooked, cubed chicken
10 3/4 oz. can cream of chicken soup
4 oz. can mushrooms, drained
8 oz. can water chestnuts, drained and sliced
2/3 C. mayonnaise
1/2 C. chopped celery
1/2 C. chopped onions
1/2 C. sour cream
1 pkg. crescent rolls, refrigerated
2/3 C. shredded Swiss cheese
1/2 C. slivered almonds
3 T. butter, melted
salt and pepper

Combine first 8 ingredients in large pan. Cook over medium heat until hot and bubbly. Pour into 9x13 dish. Separate rolls into 2 rectangles. Place over hot chicken mix. Combine remaining ingredients. Spread over dough. Bake at 375 for 20-25 minutes.