2 cups chopped cooked chicken or left over turkey

1/2 medium onion, chopped

5 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 whole wheat bread, crusts removed

1 cup light sour cream

1 can light cream of chicken soup, undiluted.


          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 9x13-inch baking dish. Mix sour cream and chicken soup together and spoon over sandwiches.


Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking.


Bake, covered, in a 325ºF oven for 45 minutes. Remove foil during last 15 minutes of baking time. Recipe makes 6 to 8 servings.