In a large saucepan, combine soup, mayo, sour cream, and onion. Stir in chicken, water chestnuts, mushrooms, and celery; cook over medium heat until hot and bubbly.

Por into ungreased 13 x 9 x 2 inch baking dish. Separate crescent dough into 2 rectangles, trimming to fit dish. Place dough over hot chicken mixture. For topping, combine cheese and almonds; sprinkle on dough. Drizzle with butter. Bake 375' for 20 - 25 minutes or until golden brown. Serve immediately. Yields 8 - 10

I tried doing this as a pot pie in an aluminum tart pans ( 8 for $1.00 at store). It turned out great!