Monte Cristo Sandwich

• leftover chicken or turkey
• 2 Tbsp. chopped onion
• 2 c. diced chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 Tbsp. chopped pimiento
• 1 can water chestnuts, sliced thin
• 20 slices white sandwich bread
• 4 eggs
• 1 Tbsp. milk
• crushed potato chips

1. Remove crusts from bread.
2. Mix together the first 6 ingredients and divide among the ten sandwiches.
3. Lay each sandwich on a square of foil large enough to wrap individually. Wrap tightly and freeze.
4. Must be frozen.
5. When ready to use, make a mixture of eggs and milk.
6. Dip each sandwich with egg mixture and then in crushed potato chips.
7. Bake on cookie sheet 45 minutes at 300u0b0.
8. Great for a luncheon with fruit salad.

chicken, onion, chicken, cream of mushroom soup, cream of chicken soup, pimiento, water chestnuts, white sandwich bread, eggs, milk, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650813 (may not work)