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Baked Chicken Sandwiches with Mushroom Sauce Recipe

These baked sandwiches have been a tried-and-true brunch and luncheon dish at our house. No matter how many times I serve them, they always prompt recipe requests.
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Baked Chicken Sandwiches with Mushroom Sauce Recipe

Prep: 10 min. Bake: 1 hour 20 min.

Yield: 8 Servings

10 80 90

Ingredients

16 slices white sandwich bread
8 slices Swiss cheese
2 cups cubed cooked chicken
4 eggs
2-1/2 cups milk
1/4 teaspoon pepper
1 cup cornflake crumbs
1 tablespoon butter, melted
MUSHROOM SAUCE:
1 can (8 ounces) mushrooms stems and pieces, drained
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 teaspoon dried thyme

Directions

In a greased 15-in. x 10-in. x 1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches.
In a small bowl, combine crumbs and butter until crumbly; sprinkle over sandwiches. Bake at 350° for 1 hour 20 minutes or until golden brown.
Meanwhile, for sauce, in a small skillet, saute mushrooms in butter. Stir in the remaining ingredients. Heat through but do not boil. Serve with sandwiches. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 499 calories, 24 g fat (12 g saturated fat), 189 mg cholesterol, 923 mg sodium, 40 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Baked Chicken Sandwiches with Mushroom Sauce in Country Chicken Cookbook , p26