Chicken Almondine

• 3 c. skinless, boneless, cooked chicken, drained
• 1 c. cream of chicken soup
• 8 oz. water chestnuts
• 4 oz. mushrooms
• 2/3 c. mayonnaise
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 2 Tbsp. margarine
• 1/2 c. sour cream
• Pillsbury crescent rolls
• Swiss cheese
• slivered almonds
• 4 Tbsp. melted margarine

1. Saute celery and onion in margarine.
2. Combine sauteed mixture with shredded, cooked chicken, chicken soup, water chestnuts, mushrooms, mayonnaise and sour cream.
3. Pour in prepared 10 x 15-inch pan.
4. Top with Swiss cheese, crescent rolls, melted margarine and almonds.
5. Bake at 375u0b0 until heated through and crescent rolls are brown.

skinless, cream of chicken soup, water chestnuts, mushrooms, mayonnaise, celery, onion, margarine, sour cream, crescent rolls, swiss cheese, almonds, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=840224 (may not work)