Baked Chicken Sandwiches

• 1 can cream of mushroom soup
• 1 (2 oz.) jar sliced pimiento
• 3 Tbsp. flour
• 3/4 c. milk
• 2 eggs, slightly beaten
• 3 Tbsp. milk
• 1/2 c. slivered almonds
• 1 Tbsp. minced onion
• 1 1/2 c. diced, cooked chicken breasts
• 8 slices white bread, crusts removed
• 2 c. crushed potato chips

1. Mix soup, onion and pimiento in a pan.
2. Blend
3. flour with 3/4 cup milk and add to soup.
4. Cook until thick, stirring frequently. Add cut up chicken and chill.
5. Place 4 slices bread in 9-inch square pan.
6. Spread chicken mixture on top.
7. Cover with remaining bread.
8. Chill overnight.
9. Mix eggs and milk.
10. Cut sandwiches in half.
11. Dip both sides in milk mixture, then in crushed potato chips.
12. Arrange on greased cookie sheet and top with almonds.
13. Bake at 350u0b0 for 25 minutes.
14. Serves 4.

cream of mushroom soup, pimiento, flour, milk, eggs, milk, almonds, onion, chicken breasts, white bread, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451369 (may not work)