12 slices Pepperidge Farm sandwich bread
1 c. cut stuffed olives (I found this to be too many)
6 hard boiled eggs
1 med. can mushrooms
3 c. smoked diced chicken
1 c. mayonnaise
2 cans cream of chicken soup
2 c. sour cream

1. Mix together chicken, eggs, olives, mushrooms and mayo.

2. Butter bread.

3. Place 6 slices of bread, buttered side down in 9"x12" pan.

4. Spread chicken mixture over bread.

5. Top with other 6 slices of bread; buttered side up.

6. Mix together chicken soup and sour cream.

7. Pour over top of casserole.

8. Bake 30 minutes at 325 degrees.

9. Garnish with shredded cheese. Makes a great luncheon meal.