Preparation / Directions:
1. Preheat oven to 350 degrees. 2. In a large saucepan, melt butter over medium heat. 3. Add celery and garlic; saute briefly. Add flour; cook for 2 to 3 minutes, stirring. 4. Whisk in milk and bring to a boil. 5. Add mushroom soup and cream cheese. Stir until smooth; bring to a boil and remove from heat. 6. Add pimiento and olives. 7. In a separate fry pan, saute mushrooms in the 3 Tablespoons butter until moisture evaporates; add to creamed mixture along with salt and pepper. 8. Add chicken if baking immediately. (If not baking immediately, let sauce mixture cool before adding chicken.) 9. Place in a large greased casserole dish; cover with buttered bread crumbs.
Can be frozen before baking. Bake for 45 minutes to 60 minutes.
Makes 12 servings.
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