Hot Chicken Salad Casserole(Good)

• 3 c. cooked chicken
• 1/2 lb. mushrooms, sliced
• 1/4 c. pimento stuffed olives
• 1/2 c. mayonnaise
• 12 slices thin sliced whole wheat Pepperidge Farm bread, trim crusts
• 1 small can evaporated milk
• 1 c. sour cream
• 1 pkg. buttermilk style dry dressing mix
• 1 c. sharp Cheddar cheese

1. Combine half the chicken and next three ingredients on list. Spread on 6 slices of the bread.
2. Put slices into a 9 x 13-inch casserole dish.
3. Top with remaining chicken and last six slices of bread.
4. Mix evaporated milk, sour cream and dressing mix.
5. Pour on top of casserole.
6. Refrigerate overnight.
7. Before baking, top with the cheese and bake at 325u0b0 about 30 minutes or until bubbly.

chicken, mushrooms, pimento stuffed olives, mayonnaise, thin, milk, sour cream, buttermilk style dry dressing, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550862 (may not work)