Tom Thumb'S Chicken Souffle(Serves 12)

• 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

1. 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 350u0b0 oven for 1 hour or until firm but not dry. Let stand for 10 to 15 minutes before cutting into squares and serving.

chicken meat, white bread, black olives, eggs, mushrooms, mayonnaise, cream of chicken soup, sour cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8850 (may not work)