Chicken Crescent Almondine

Ingredients:

• 1 can (11oz) condensed cream of chicken soup, undiluted
• 2/3 cup mayonaise salad dressing
• 1/2 cup dairy sour cream
• 2 tablespoons minced onion, instant
• 3 cups cooked chicken, cubed
• 1 can (8oz) water chestnuts, drained and sliced
• 1 can (4oz) mushroom stems and pieces, drained
• 1/2 cup celery, chopped
• 1 can crescent dinner rolls

Instructions:

In a large pan, combine the soup, mayonaise, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery. Cook over medium heat until the mixture is hot and bubbly. Pour in ungreased 13x9x2-inch baking dish. Unroll crescent rolls and separate into two rectangles, trimming to fit the dish. Place the dough rectangles over the hot chicken. Combine the cheese and almonds and sprinkle over the dough. Drizzle butter over the top. Bake at 375° for 25 to 30 minutes until golden brown.