2 c. chicken, cooked, cut up
2 c. cream of mushroom soup
1 c. milk
1 c. chicken broth
1/2 lb. Velveeta cheese
1 c. chopped onion
1 (7 oz.) Creamettes
1 stick butter
1/2 can sliced ripe olives

Mix all together and put into a greased 9 x 13 pan. Refrigerate overnight. Take out one hour before baking. Bake for 1 1/2 hours at 350 degrees.