Baked Chicken Sandwiches Recipe

Name: Baked Chicken Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of mushroom soup; 1 (2 oz.) jar sliced pimiento; 3 Tbsp. flour; 3/4 c. milk; 2 eggs, slightly beaten; 3 Tbsp. milk; 1/2 c. slivered almonds; 1 Tbsp. minced onion; 1 1/2 c. diced, cooked chicken breasts; 8 slices white bread, crusts removed; 2 c. crushed potato chips

Servings: persons

1 can cream of mushroom soup
1 (2 oz.) jar sliced pimiento
3 Tbsp. flour
3/4 c. milk
2 eggs, slightly beaten
3 Tbsp. milk
1/2 c. slivered almonds
1 Tbsp. minced onion
1 1/2 c. diced, cooked chicken breasts
8 slices white bread, crusts removed
2 c. crushed potato chips

1
Mix soup, onion and pimiento in a pan.
2
Blend
3
flour with 3/4 cup milk and add to soup.
4
Cook until thick, stirring frequently. Add cut up chicken and chill.
5
Place 4 slices bread in 9-inch square pan.
6
Spread chicken mixture on top.
7
Cover with remaining bread.
8
Chill overnight.
9
Mix eggs and milk.
10
Cut sandwiches in half.
11
Dip both sides in milk mixture, then in crushed potato chips.
12
Arrange on greased cookie sheet and top with almonds.
13
Bake at 350u00b0 for 25 minutes.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can cream of mushroom soup, 1 (2 oz.) jar sliced pimiento, 3 Tbsp. flour, 3/4 c. milk, and more.

Yes, Baked Chicken Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken Sandwiches

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