Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Baked Chicken Sandwiches
Poultry Classics
Prep time:
46 minutes, plus chillingbaking time:
1 hour“I was spoiled by these sandwiches - I never wanted to eat my peanut butter and jelly again.”
Ingredients
Serves 10
- 6 cups chopped cooked chicken
- 1 (10 1/4-ounce) can cream of mushroom soup
- 1 cup chopped water chestnuts
- 1/4 cup chopped pimientos
- 1/4 cup chopped green onions
- 20 slices bread, crusts trimmed
- 4 large eggs, beaten
- 2 tablespoons milk
- Crushed potato chips
Directions
1
Combine chicken, soup, water chestnuts, pimientos and green onions in a large bowl and mix well.
2
Spread chicken mixture on half the bread. Top with the remaining bread.
3
Arrange sandwiches on a baking sheet. Freeze, covered with foil, for 2 hours.
4
Preheat the oven to 300F.
5
Combine eggs and milk in a shallow bowl and mix well.
6
Dip the frozen sandwiches in the egg mixture. Coat with potato chips. Arrange in baking dishes. Bake for 1 hour.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma had a special way of cooking the chicken. She used 2 large stewing chickens, boiled for an hour, then cooled in the broth. That yielded about 10 cups of chopped chicken, enough for her to make these sandwiches and freeze the remaining meat for later.
You May Also Like...
Great American Home Baking
Introducing Great American Home Baking, an amazing collection of easy-to-follow recipes, tricks and techniques that will make you the best baker on the block!
