Tom Thumb'S Chicken Souffle(Serves 12) - cooking recipe

Ingredients

6 c. chicken meat, cut into 1-inch pieces
16 slices white bread, crusts removed
1 can sliced black olives
5 hard-boiled eggs, chopped
1/2 lb. mushrooms
1 1/2 c. mayonnaise
2 cans cream of chicken soup
2 c. sour cream
salt and pepper
2 Tbsp. parsley, chopped

Preparation

Line a 9 x 13-inch baking dish with 8 slices of bread. Saute the mushrooms in the margarine; remove from the heat and combine with the olives, eggs, onions, mayonnaise, parsley, salt and pepper. Spread this mixture over the bread in the baking dish and place the remaining bread on top. Mix the soup and sour cream together and pour over the top of the bread. Refrigerate overnight. Remove from the refrigerator and bake in a 350\u00b0 oven for 1 hour or until firm but not dry. Let stand for 10 to 15 minutes before cutting into squares and serving.