Chicken Crunch Sandwich

• 2 c. cooked chicken, cubed
• 1 can mushroom soup
• 1 can Franco-American gravy
• 1 can chopped water chestnuts, drained
• 2 Tbsp. pimento
• 2 Tbsp. onion, diced
• 1 large sandwich loaf bread, sliced with crust removed
• 4 beaten eggs
• 2 Tbsp. milk
• crushed potato chips

1. Mix together chicken, soup, gravy, water chestnuts, pimento and onion.
2. Heap as much as you can on slice of bread.
3. Cover with top slice of bread.
4. Wrap each sandwich in foil and freeze.
5. When ready to serve (do not defrost) dip each sandwich in mixture made from combining beaten eggs and milk, then in crushed potato chips. Bake on well-buttered cookie sheet at 300u0b0 for 1 hour.
6. Serves 8 to 11 people.
7. Can be prepared ahead.
8. Total cooking time: 1 hour, uncovered.

chicken, mushroom soup, gravy, water chestnuts, pimento, onion, sandwich loaf bread, eggs, milk, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423653 (may not work)