CHICKEN CRESCENT ALMONDINE

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

2/3 c. mayonnaise or salad dressing

1/2 c. sour cream

2 tbsp. instant minced onion

3 c. cooked, cubed chicken

1 (8 oz.) can water chestnuts, drained and sliced

1 (4 oz.) can mushroom stems and pieces, drained

1/2 c. chopped celery

1 (8 oz.) can crescent dinner rolls



--TOPPING--



2/3 c. shredded Swiss or American cheese

1/2 c. slivered almonds

2 tbsp. melted butter



In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken,
water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and
bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch 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. Bake at
375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.