1 chicken (3 1/2 to 4 lb.)
1 can mushroom soup
2 beaten eggs
2 c. chicken broth
4 c. crushed Ritz crackers
1 medium diced onion
1 1/2 c. cubed cheese
1 small jar pimento
1/2 can ripe olives
slivered almonds (if desired)

Cook chicken until tender; cube cooked chicken. (Don't use the skin.) Add rest of ingredients to chicken; mix well. Put in flat pan and bake at 350°F for 40 minutes. Cut into 4-inch squares.

Will freeze well until baked.

Serves 10 to 12.