1 tbsp. butter
1 1/2 tbsp. minced onion
1/4 lb. sliced fresh mushrooms
1/4 c. butter
1/4 c. flour
2 c. milk (or 1 c. milk & 1 c. chicken stock)
1/2 tsp. salt
Pepper to taste
2 c. diced cooked chicken
6 tbsp. toasted shredded almonds
1/4 c. sliced stuffed green olives
2 tbsp. grated Cheddar cheese
6 tbsp. buttered bread crumbs

Cook onions and mushrooms in 1 tablespoon butter until onions, yellow. In another pan, melt 1/4 cup butter; stir in flour, add milk (or milk and stock); cook, stirring, until sauce boils; season with salt and pepper.

Put a layer of chicken in a 1 1/2 quart casserole; sprinkle with 1/2 of almonds, olives, mushrooms and onion. Cover with 1/2 of sauce. Repeat.

Mix cheese and buttered bread crumbs and sprinkle over top of casserole. Bake uncovered for 1/2 hour at 375 degrees. (Double the recipe and freeze 1 casserole.) Serves 4-6.