2 c. chicken, cooked and diced
2 cans cream of mushroom soup
1 c. milk
1 c. chicken broth
1/2 lb. Velveeta cheese
1/4 c. chopped onion
1 (7 oz.) pkg. Creamettes, uncooked
1 stick butter
1/4 c. ripe olives, sliced

In buttered pan mix all ingredients together. Refrigerate overnight. Take out one hour before baking. Bake 1 1/2 hours at 350 degrees or until brown on top.