Chicken Crescent Amandine

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2/3 cup Miracle Whip
• 1/2 cup sour cream
• 2 tablespoons dried minced onion
• 3 cups cubed cooked chicken
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup chopped celery
• 1 tube (8 ounces) refrigerated crescent rolls
• 2/3 cup shredded Swiss or American cheese
• 1/2 cup slivered almonds
• 2 tablespoons butter, melted

1. In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
2. Pour into ungreased 13x9-in. 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.
3. Bake, uncovered, at 375u0b0 for 20-25 minutes or until crust is a deep golden brown. Serve immediately.

condensed cream, miracle whip, sour cream, onion, chicken, water chestnuts, mushroom stems, celery, crescent rolls, shredded swiss, almonds, butter

Taken from www.tasteofhome.com/recipes/chicken-crescent-amandine/ (may not work)