Do ahead chicken casserole

Yield: 4 servings

Measure Ingredient
2 cups Cooked, diced chicken
1 cup (or small can) sliced olives
4 ounces Can sliced mushrooms
½ cup Chopped onions, sauted
½ cup Mayo
1 cup Sour cream
12 slices Thin white bread, trimmed and cubed

From: Marcy Moreno Courtesy: Donna Ransdell Mix all ingredients together, place in 9x13 pan. Refrigerate overnight. Bake at 300 for an hour. Serves 4 to 6.

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