Chicken Almondine

In a large sauce pan combine:

3 cups cooked and cubed chicken, 1 can of cream of chicken soup, 1 small can sliced mushrooms (drained), 1 8 oz. can sliced water chestnuts (drained), 2/3 cup mayo, 1/2 cup sour cream, 1/2 cup chopped celery, and 1/2 cup chopped onions. Cook over medium heat until hot and bubbly. Pour into ungreased 9x13 pan. Layer a can of crescent rolls over the top of the chicken. 

Combine 2/3 cup shredded Swiss cheese, 1/2 cup slivered almonds, 3 T. melted butter and salt and pepper. Spread over the dough. Bake at 375 for 20-25 minutes. Yummy!