Baked chicken sandwich
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped chicken |
| 1 | can | Mushroom soup |
| 1 | can | Franco-American gravy mix |
| 2 | tablespoons | Chopped pimento |
| 2 | tablespoons | Chopped onion |
| 1 | can | Water chestnuts; chopped |
| 4 | Hard-boiled eggs; chopped, optional | |
| ½ | cup | Chopped bell pepper; optional |
| 16 | slices | Bread |
| 2 | cups | Medium white sauce or a cream soup |
| 1 | can | (small) mushrooms |
| 4 | ounces | Cheese; grated |
| 4 | Eggs | |
| 2 | tablespoons | Milk |
| Crushed potato chips | ||
| 1 | hour. | |
Directions
SAUCE
DIP INGREDIENTS
SANDWICHES: Mix all ingredients except bread. Spread sandwiches, wrap in foil and freeze until ready to use. To use, dip in 4 beaten eggs mixed with 2 tablespoons milk, then into crushed potato chips. Bake at 300 degrees for SAUCE: Mix all ingredients and heat until cheese is melted.
FROM MAUDE CAINE HOWE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .