"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Chicken Sandwiches Recipe

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This recipe for Baked Chicken Sandwiches, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

In Memory of Virginia Leese
Added: Friday, August 21, 2009


4 chicken breasts
16 slices sandwich bread
2 tsp salt
8 slices cheese
4 eggs
2.5 cup milk
2 tbsp butter
2 cups crushed corn flakes
1 can cream of mushroom soup mixed with .5 cup milk
1 lb fresh mushrooms (optional, if used saute and then put in soup)

Cover Chicken with small amount of water. Add salt and cook gently until chicken is tender. Let chicken cool in juice. Remove bones and slice. Trim crusts from bread (if desired) and put 8 slices in bottom of well greased 9x13 casserole. Put chicken on top of bread and then cheese add another layer of bread. Beat eggs with milk and pour over top. Melt butter, mix with corn flake crumbs, and put over whole dish. Refrigerate overnight
Bake 350 in a pan of water for 1.5 hrs. Blend soup and milk heat to server over the hot sandwiches.




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