Ingredients
3 cups cubed cooked turkey1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) sliced water chestnuts, drained2/3 cup mayonnaise1/2 cup chopped celery1/2 cup chopped onion1 tube (4 ounces) refrigerated crescent rolls2/3 cup shredded Swiss cheese1/2 cup sliced almonds1/4 cup butter, melted
Preparation
Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.
