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, .
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