Baked Chicken Sandwiches with Mushroom Sauce Recipe

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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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TOTAL TIME: Prep: 10 min. Bake: 1 hour 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 20 min.
MAKES: 8 servings


  • 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
  • 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

Nutritional Facts

1 each: 499 calories, 24g fat (12g saturated fat), 189mg cholesterol, 923mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 29g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Chicken Sandwiches with Mushroom Sauce in Country Chicken Cookbook 1995, p26

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