4 c. cooked chicken skinless, cut small
6 c. bread cubes (15 slices, cut off crusts)
8 eggs, lightly beaten
2 cans each mushroom and chicken soup
1 tsp. salt or to taste
2 tbsp. grated onion

OLIVE SAUCE:

4 tbsp. butter
4 tbsp. flour
2 c. half and half cream
3/4 c. sliced green olives
1/2 c. toasted slivered almonds

For souffle, heat oven to 300 degrees. Mix and beat eggs and soups, and add salt and grated onion. Pour over chicken and bread cubes. Stir. Bake in two 9 x 13 inch Pyrex dishes, greased with Pam. Bake 1 hour. To be cut into 8 servings per dish. Serve with Olive Sauce. Make a white sauce with the butter, flour, and half and half (do not boil) and add olives and almonds. Keep hot. Recipe can be cut in half.