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.