Chicken And Crescent Almandine

• 3 c. cooked, cubed chicken
• 1 can condensed cream of chicken soup
• 1 can (8 oz.) water chestnuts
• 2/3 c. mayonnaise
• 1 can (4 oz.) mushrooms, drained
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 c. sour cream
• 1 (8 oz.) refrig. crescent rolls
• 2/3 c. shredded Swiss or American cheese
• 2 or 4 Tbsp. butter, melted

1. In large saucepan combine first eight ingredients.
2. Cook over medium heat, stirring to keep from sticking to pot, until mixture is hot and bubbly; pour into ungreased 8x12
3. baking dish.
4. (Water chestnuts should be drained and sliced.)
5. Separate crescent dough into two rectangles.
6. Place rectangles over hot mixture.
7. Combine remaining ingredients; spread over dough.
8. Bake 20-25 minutes at 375u0b0 until crust is deep golden brown.
9. Serve immediately.
10. Yield: 6-8 servings.

chicken, condensed cream, water, mayonnaise, mushrooms, celery, onion, sour cream, crescent rolls, shredded swiss, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98625 (may not work)