Ingredients
1 celery rib, sliced3 tablespoons butter, divided1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2/3 cup mayonnaise1/2 cup sour cream2 tablespoons dried minced onion3 cups cubed cooked chicken1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained2/3 cup shredded Swiss cheese1 tube (8 ounces) refrigerated crescent rolls1/2 cup sliced almonds
Preparation
In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese.
Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.
