Crescent Topped Turkey Amandine

3 cups cubed cooked turkey
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1 tube (4 ounces) refrigerated crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup sliced almonds
1/4 cup butter, melted

In a large saucepan, combine the first six ingredients; heat through. Transfer to a greased 2-quart baking dish. Unroll crescent dough and place over turkey mixture.

In a small bowl, combine the cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 375 degrees for 30–35 minutes or until crust is golden brown and filling is bubbly.

Yield: 4 servings