Baked chicken sandwich

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.



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 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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