Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 12 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 sl White bread -- crusts trimmed
2 1/2 lb Chicken breasts -- cooked, cut
- in small pieces
8 oz Black olives -- sliced
5 Eggs -- hard boiled, chopped
8 oz Mushrooms -- sliced
2 Green onions -- chopped
1 1/2 c Mayonnaise
1 tb Curry powder
1/2 tb Garlic powder
Salt -- to taste
Freshly ground pepper --
- to taste
20 oz Cream of chicken soup (2 cans)
2 c Sour cream
Line a 9x13" glass baking dish with half the bread.
Mix the chicken, olives, eggs, mushrooms, green onions, mayonnaise,
curry powder, garlic powder, salt, and pepper in a bowl. Spoon evenly
over the bread; top with the remaining bread.
Combine the soup and sour cream in a small bowl; mix well. Spread
over the bread layer. Chill, covered, overnight.
Bake at 350 F for 1 hour. Let stand for 10 to 15 minutes. Cut into
squares to serve.
Note:
This is a recipe I began preparing when I first started making lunch
in the back of my mom's gift shop. It makes a nice luncheon entree
served with our Fresh Spinach Salad.
