Ingredients Jump to Instructions ↓

  1. 24 slices white sandwich bread

  2. 1-1/2 cups diced cooked chicken

  3. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  4. 1/2 cup prepared chicken gravy

  5. 1 can (8 ounces) water chestnuts, drained and chopped

  6. 1 jar (2 ounces) chopped pimientos, drained

  7. 2 tablespoons chopped green onions Salt and pepper to taste

  8. 5 eggs

  9. 1/3 cup milk

  10. 2 bags (6 ounces each ) ridged potato chips, crushed

Instructions Jump to Ingredients ↑

  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. To Prepare Frozen Sandwiches : In a shallow bowl, beat eggs and milk. Unwrap sandwiches; dip frozen sandwiches in egg mixture and then in potato chips. Place on greased baking sheets. Bake at 325° for 50-60 minutes or until golden brown. Yield: 12 servings.


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