Hot Chicken Salad Sandwiches - cooking recipe

Ingredients

3 c. cooked chicken breasts
2 hard-cooked eggs
1/2 c. canned, sliced mushrooms, drained
1/4 c. stuffed olives, sliced
1/2 c. mayonnaise
12 slices Pepperidge Farm white bread, thin and decrusted
1 can cream of chicken soup
1 c. sour cream
1 c. grated Cheddar cheese

Preparation

Combine first 5 ingredients and mix well.
Spread onto 6 slices bread.
Cover with remaining slices and place in baking dish.
Combine soup and sour cream.
Spread on sandwiches. Refrigerate overnight.
Bake at 325\u00b0 for 20 minutes.
Add cheese and bake until melted.
Serves 6.