2 c. cut up chicken
2 boiled eggs, chopped
1/2 c. mayonnaise
1 med. onion, chopped
1 sm. can mushrooms, not drained
1/4 c. ripe olives sliced

Cut crust from 12 slices thin bread. Butter and place 6 slices in 9x13 inch pan. Mix above and put over bread. Top with other 6 slices of bread. Mix one cup sour cream and one can cream of chicken soup and pour over sandwich. Refrigerate overnight. Sprinkle with paprika. Bake at 325 degrees 45 to 50 minutes.