1 c. sour cream
1 can chicken soup
2 c. cooked chopped chicken
1 sm. can mushrooms (undrained)
1 tbsp. onion, chopped finely
12 thin slices bread
1/2 c. mayonnaise
1/4 c. ripe olives

Cut crusts from bread (use Pepperidge Farm's white bread or equivalent). Place 6 slices in bottom of casserole.

Mix chicken, onion, mushrooms, mayonnaise and olives and put on bread. Top with 6 slices of bread. Mix sour cream and soup. Spread on bread.

Refrigerate overnight. Bake in 8x11x12 glass pan 30-45 minutes at 350 degrees. Sprinkle paprika on top.

Let cool 5 minutes before serving. Makes 6 servings.