1/4 cup butter
1/2 cup pimento
1/2 cup chopped celery
1/2 cup sliced stuffed olives
1 clove garlic minced
1/2 pound sliced mushrooms
1/4 cup all purpose flour
3 tablespoons butter
2 cups milk
1 can mushroom soup
1 pk. cream cheese, cut into chunks
12 half-breasts of chicken, cut into bite-sized pieces
1 cup buttered bread crumbs
Salt and pepper to taste
Melt butter, add garlic and celery and sauté at low temp. Add flour and stir together 2-3 minutes. Whisk in milk and bring to a boil, stir until smooth. Add soup and cream cheese, bring to a boil and remove from heat. Add pimento and olives. Set aside. In a separate pan, Sauté mushrooms in a small amount of butter (extra) until moisture evaporates. Add to cream mixture above. Salt and pepper to taste. Freeze this mixture if you are not serving immediately. If you are serving immediately, then add chicken chunks to the mixture, pour into a large, greased casserole dish and top with buttered bread crumbs. Bake in a preheated oven at 350 degrees for 45-60 min. Serve with veggies or a salad. It is so rich that potatoes seem like too much. Depends on how hungry your guests are.