Yield: 8 Servings
|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 \N||Hard-boiled eggs; chopped, optional|
|½ cup||Chopped bell pepper; optional|
|2 cups||Medium white sauce or a cream soup|
|1 can||(small) mushrooms|
|4 ounces||Cheese; grated|
|\N \N||Crushed potato chips|
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, .