2 to 3 c. cooked chicken
1/2 lb. fresh or canned mushrooms
1/4 c. thinly sliced green onions and tops
1/4 c. butter
3 tbsp. flour
1 can mushroom soup, undiluted
3/4 c. milk
1 (2 oz.) jar pimento, chopped
12 slices sandwich bread
3 eggs, slightly beaten
1/3 c. milk
2 c. lightly crushed potato chips (it took more than 2 c. when I did mine)
1/2 c. slivered or sliced almonds

Melt butter and saute mushrooms, onions and pimento. Blend in flour. Combine mushroom soup with 3/4 cup milk and blend into mushroom mixture. Cook until thickened (stir constantly). Add chicken.

Place 6 slices of bread in 9 x 13 x 2 inch pan. Spread chicken mixture on top. Place other 6 slices of bread on top. Refrigerate for at least 8 hours.

Mix eggs and 1/3 cup milk. Cut sandwiches into halves. Dip both sides in egg mixture and then in potato chip crumbs. Arrange on buttered cookie sheet. Top with sliced almonds. Bake at 350 degrees for 25 minutes. Serves 6.