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Hot Chicken Sandwich Casserole
4 large chicken breasts, cooked and diced3 boiled eggs, chopped
1 small jar mushrooms
1/2 cup mayonnaise
1 small onion, diced
16 slices thin white bread
1 can cream of chicken soup
1 (8 ounce) container sour creamButter bread on both sides and cut off crusts. Place 8 slices in rectangular baking dish, side by side. Mix together remaining ingredients and spread over bread slices. Top with other 8 slices of bread.Mix together cream of chicken soup and sour cream. Spread over top layer of bread. Refrigerate overnight.Bake in preheated oven at 300 degrees F for 1 hour.Set oven to 350 degrees F for 5 minutes to brown top lightly.Cut into squares to serve.
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