Supreme Hot Chicken Sandwiches

• 1/3 c. sifted flour
• 1 can cream of mushroom soup
• 3/4 c. milk
• 2 c. diced cooked chicken
• 2 Tbsp. minced onion
• 2 Tbsp. chopped pimiento
• 8 slices white bread, trimmed
• 3 eggs
• 1/4 c. milk
• 3 c. coarsely chopped potato chips

1. Set out 8-inch square pan.
2. Blend flour into soup in saucepan. Add 3/4 cup milk and heat to boiling, stirring constantly. Remove from heat; stir in chicken, pimiento and onion.
3. Cool slightly.
4. Spread mixture in pan.
5. Chill until firm.
6. Cut into 4 squares.
7. Place one square on each of 4 bread slices.
8. Cover with remaining bread slices.
9. Smooth edges with metal spatula.
10. Cut each sandwich in half to form rectangles.
11. Beat eggs with 1/4 cup milk. Dip sandwiches on all sides in egg mixture, then in potato chips. Place on greased baking sheet.
12. Bake in preheated 350u0b0 oven for 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212518 (may not work)