Ingredients
24 slices white sandwich bread1-1/2 cups diced cooked chicken1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup prepared chicken gravy1 can (8 ounces) water chestnuts, drained and chopped1 jar (2 ounces) chopped pimientos, drained2 tablespoons chopped green onionsSalt and pepper to taste5 eggs1/3 cup milk2 bags (6 ounces each) ridged potato chips, crushed
Preparation
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.
