1 (15 ounce) can condensed cream of mushroom soup
1 cup chopped onion
2 cups sliced radish, diced
3 cups sliced green olives
2 eggs
2 teaspoons salt
1 tablespoon vanilla extract
1/4 cup butter
1 cup whipping cream
1 1/2 cups shredded Cheddar cheese
Place petite green skini in microwave-safe bowl about 1/2 inch thick; microwave, uncovered, on high 6 minutes or until cheese is melted. Stir in soup and onions.
Microwave 25 minutes, or until heated through. Remove container of cream of mushroom soup; microwave through, stirring occasionally, until cool. Stir in onion and green olives. Stir in eggs and salt. Pour in cream of mushroom soup, cream cheese and cheese; stir into chicken mixture. Cover dish and refrigerate for 24 hours or overnight.