Hot Chicken Salad Casserole - cooking recipe

Ingredients

3 c. cooked chicken, diced
2 hard-cooked eggs, chopped
1/2 c. canned sliced mushrooms, drained
1/4 c. stuffed olives, sliced
1/2 c. mayonnaise
12 slices Pepperidge Farm thin sliced white bread with crusts removed
1 can cream of mushroom soup
1 c. sour cream
1 c. Cheddar cheese, grated

Preparation

Combine first five ingredients and mix well.
Spread on six slices of bread.
Cover with remaining slices and place in greased 9 x 13-inch baking dish.
Combine soup and sour cream; spread over top layer of bread.
Refrigerate overnight.
Bake at 325\u00b0 for
20 minutes.
Add
cheese
and
bake until cheese melts.
Serves 12.