1 can water packed artichokes, drained and quartered
1 pkg. egg noodles, cooked and drained
1 can pitted ripe olives, sliced
3 tbsp. green pepper, diced
1 can cream of chicken soup
2 1/2 c. chicken, cooked and cubed
3 hard-boiled eggs, chopped
1/2 lb. mushrooms, diced
2 c. ham, cooked and diced
1 c. buttered bread crumbs
2 tbsp. pimento, chopped
1 c. sour cream
1 tsp. salt
5 tbsp. butter
1/4 tsp. pepper

Preheat oven to 325 degrees. Saute mushrooms, green pepper and onion in butter until tender. Combine soup and sour cream; mix well. Add rest of ingredients; gently mix.

Pour into buttered large casserole. Sprinkle with bread crumbs. Bake, uncovered, at 325 degrees for 1 hour. Serves 8-10. Great for brunch!