Ingredients

1/2  cup chopped celery

1/2  cup chopped onion

4  tablespoon butter, divided

3  cups (3 chicken breast) cubed chicken

1 teaspoon garlic powder

1/2  teaspoon salt

1/2  teaspoon black pepper 

1  can cream of mushroom soup

1/2  cup sour cream

4  oz cream cheese

1 (8 oz) can water chestnuts, drained

3/4  cup shredded cheddar cheese

2/3  cup heavy whipping cream

1  package of crescent rolls or sheet

2.25  oz package sliced almonds

1 1/2  cups Swiss cheese, shredded

Instructions

 Preheat the oven to 350 degrees.

In a skillet cook and brown cubed chicken in 2 tablespoons of butter until done. Remove from the skillet and set aside.

Using the same skillet saute the onions and celery in 1 tablespoon of butter until soft, about 5 minutes. Add soup, sour cream, cream cheese, water chestnuts,cheddar cheese and whipping cream. Stir until well combined. Add the cooked chicken back in and bring to a boil.

Butter or grease a 9x13 pan and pour mixture in the casserole dish. Top with Swiss cheese. Roll out the crescent roll into a rectangle and cover chicken mixture.

Melt the other 1 tablespoon of butter and stir in the almonds. Toast slightly and sprinkle on top of the crescent roll.

Bake for 30-35 minutes.