Frosted Chicken Salad Sandwiches

• 1 loaf extra-thin sliced bread
• 2 (5 ounce) cans boneless chicken
• 4 eggs, hard boiled and chopped
• 1 14 cups chopped black olives
• 23 cup mayonnaise
• salt and pepper
• 2 (5 ounce) jars Kraft Old English cheese spread
• 1 egg
• 12 cup butter, softened

1. Cut circles from each slice of bread with chicken can.
2. Combine chopped eggs, chicken, olive, and mayonnaise.
3. Mix well.
4. Spread filling on one slice of bread.
5. Top with second slice and spread filling again.
6. Top with 3rd slice of bread.
7. Continue until bread is used up.
8. Frosting:.
9. Combine frosting ingredients and beat until fluffy.
10. Frost top and sides of sandwiches.
11. Let sandwiches stand in the refrigerator overnight or at least 6-8 hours.
12. Bake at 375F for 15 minuts.
13. Serve hot.

bread, boneless chicken, eggs, black olives, mayonnaise, salt, english cheese spread, egg, butter

Taken from www.food.com/recipe/frosted-chicken-salad-sandwiches-314640 (may not work)