Baked Chicken Sandwiches

• 1 1/2 c. chopped cooked chicken
• 1 can undiluted cream of mushroom soup
• 1 can Franco-American chicken gravy
• 2 Tbsp. chopped pimento
• 2 Tbsp. finely chopped onion
• 1 small can sliced water chestnuts, chopped
• 16 slices sandwich bread

1. Mix first 6 ingredients.
2. Place 8 slices of bread in a baking pan.
3. Place about 1/3 cup chicken mixture on bread and cover with second slice.
4. (If making for next day wrap each in plastic wrap or sandwich bag and freeze or refrigerate.)
5. When ready to bake, dip the sandwiches in beaten eggs (4 or 5 eggs) and then crushed potato chips.
6. Bake in preheated oven on Pam-sprayed pan.
7. Chilled sandwiches bake for 25 minutes at 350u0b0 and frozen sandwiches bake at 300u0b0 for 1 hour.
8. Good served with fruit salad or skewered fresh fruit.
9. Serves 8. Can be expanded for large group.

chicken, cream of mushroom soup, chicken gravy, pimento, onion, water chestnuts, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259811 (may not work)