Ingredients:
- 2 cups chopped cooked chicken (rotisserie chicken works great!)
- 1/2 medium onion, chopped
- 3 hard cooked eggs, chopped
- 1 4-ounce can mushroom stems and pieces, drained
- 1 small can sliced ripe olives, drained
- 1/2 cup light mayonnaise Salt and pepper to taste
- 12 slices white bread, crusts removed
- 1 cup light sour cream 1 can cream of chicken soup, undiluted
Directions:
- Mix chicken, onion, eggs, mushrooms, olives and mayonnaise together. Season with salt and pepper. Butter 6 slices of bread. Divide mixture into 6 portions and spread on buttered bread. Cover with remaining slices. Arrange in buttered 9×13-inch baking dish. Mix sour cream and chicken soup together and spoon over sandwiches. Cover with foil and refrigerate overnight. Remove from refrigerator I hour before baking. Bake, covered, in a 325ºF oven for 45 minutes. Remove foil during last 15 minutes of baking time.
