Make-Ahead Saucy Sandwiches

• 24 slices white sandwich bread
• 1-1/2 cups diced cooked chicken
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup prepared chicken gravy
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1 jar (2 ounces) chopped pimientos, drained
• 2 tablespoons chopped green onions
• Salt and pepper to taste
• 5 eggs
• 1/3 cup milk
• 2 bags (6 ounces each) ridged potato chips, crushed

1. Trim crusts from bread. (Discard or save for another use.) In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper. Spread on 12 slices of bread; top with remaining bread. Wrap each in foil and freeze.
2. : In a shallow bowl, beat eggs and milk. Unwrap sandwiches; dip frozen sandwiches in egg mixture and then in potato chips.
3. Place on greased
4. . Bake at 325u0b0 for 50-60 minutes or until golden brown.

white sandwich bread, chicken, condensed cream, chicken gravy, water chestnuts, pimientos, green onions, salt, eggs, milk, potato chips

Taken from www.tasteofhome.com/recipes/make-ahead-saucy-sandwiches/ (may not work)