1 cooked chicken, skinned and cut up
1 pt. heavy cream
2 bouillon cubes, chicken flavor
2 c. water
Cornstarch for thickener
1 1/2 c. diced black olives
1 1/2 c. sliced mushrooms
2 tbsp. black pepper
Bread crumbs

Prepare chicken bouillon. Add cream and heat over medium flame to thicken. Add cornstarch as needed for moderately thick consistency. Add chicken, black olives and mushrooms. Mix thoroughly. Add pepper to taste. Cook for a while over medium heat, stirring continually to prevent burning. Do not bring to a boil. Put mixture in a large casserole dish and sprinkle with bread crumbs. Bake in oven at 325 degrees until bubbling hot.