Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped cooked chicken
   1      medium        onion -- finely chopped
   2                    hard-cooked eggs -- chopped
   1      can           sliced mushrooms (3 oz.) -- drained
     1/2  cup           mayonnaise
     1/4  cup           chopped celery
  12      slices        very thin bread
                        Butter -- softened
   1      carton        sour cream (8 oz.)
   1      can           cream of chicken soup (10 3/4 oz.) -- undiluted
     1/4  cup           slivered almonds
   1      jar           diced pimiento (2 oz.) -- drained

Preparation:

Combine first 6 ingredients in a small bowl; mix well. Trim crust from bread. Lightly butter one side of 6 bread slices and place, buttered side down, in a 13 x 9 x 2 inch baking pan. Spread chicken mixture evenly over bread. Top with remaining unbuttered bread slices. Combine sour cream and soup in a small bowl; mix well. Spoon soup mixture evenly over sandwiches. Sprinkle with slivered almonds and diced pimiento. Bake at 350 F for 15 minutes or until lightly browned.