Yield: 8 Servings
| Measure | 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 \N | 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 \N | Eggs |
| 2 tablespoons | Milk |
| \N \N | Crushed potato chips |
| \N 1 | hour. |
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, .