12 slices Pepperidge Farm sandwich bread
2 generous cups cubed cooked chicken
3 hard boiled eggs, sliced or chopped
1 - 4 oz. can of sliced mushrooms
1/4 c. ripe olives, chopped
1 c. mayonnaise
2 tbsp. chopped onion
1 c. cream of chicken soup
1 c. light sour cream
2 tbsp. sherry

Butter a 9x13 casserole dish. Butter bread on both sides and place six slices in bottom of casserole dish. Combine chicken, eggs, mushrooms, olives, mayonnaise and chopped onion and place on top of bread. Cover with remaining slices of buttered bread. Mix together soup, sour cream and sherry. Spread topping over casserole.

Bake in 325°F oven for 30 minutes.