Chicken Salad Sandwich Casserole

• 12 slices whole wheat bread
• 4 cups chopped cooked chicken breasts
• 12 cup chopped onion
• 34 cup liquid egg substitute
• 1 cup mayonnaise
• 2 cups milk
• salt and pepper
• 1 (10 3/4 ounce) can mushroom soup, undiluted
• 1 cup shredded reduced-fat cheddar cheese

1. Toast the bread slices.
2. Place 6 slices of the toasted bread in the bottom of a lightly greased baking dish.
3. Sprinkle the chicken and onion on top of the bread, then cover with the other 6 slices of toasted bread.
4. In a bowl mix the egg substitute, mayonnaise, milk, and salt and pepper.
5. Pour over the sandwiches, then top with soup.
6. Cover baking dish with aluminum foil, and refrigerate 8 hours, or overnight.
7. Preheat oven to 325 degrees F (165 degrees C).
8. Bake casserole in preheated oven for 45 minutes.
9. Remove cover, sprinkle with cheese, and continue baking 30 minutes.
10. Allow to sit 10 minutes before serving.

whole wheat bread, chicken breasts, onion, liquid egg substitute, mayonnaise, milk, salt, mushroom soup, cheddar cheese

Taken from www.food.com/recipe/chicken-salad-sandwich-casserole-216569 (may not work)