CRUST:

1/3 c. mayonnaise
1/4 c. butter, softened
1 c. sifted flour
1/4 tsp. salt

Combine mayonnaise and butter in bowl, add dry ingredients; mix well and chill. Pat into bottom and sides of a 2 quart casserole.

FILLING:

2/3 c. mushroom pieces, drained
1/3 c. onion, minced
2 tbsp. butter
3 c. cooked chicken diced
1 can Cream of Chicken soup
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/2 c. water

Saute mushroom pieces and onion in 2 tablespoons of butter. Blend in cooked chicken, Cream of Chicken soup, poultry seasoning, pepper and water. Mix together well.

TOPPING:

1/2 c. coarse bread crumbs, (I use Progresso Italian Style Bread Crumbs
1/4 c. slivered almonds
2 tbsp. butter, melted

Combine all together. Sprinkle over filling. Bake at 400 degrees (375 degrees in convection oven), for 20 to 25 minutes. Delicious! Serves 4 people (as a side dish), 1 or 2 (big eaters).