20 slices sandwich bread
1 1/2 c. diced chicken
1 can cream of mushroom soup
1/2 can chicken gravy
2 tbsp. minced pimento
1 tbsp. minced onion
1 (5 oz.) can water chestnuts, chopped
4 eggs
2 tbsp. milk
1 (6 1/2 oz.) bag potato chips, crushed

Trim crusts from bread. Combine next 6 ingredients. Mix and spoon onto 10 slices of bread (buttered, optional). Top with remaining 10 slices of bread. Can be wrapped in foil and frozen for later use, if desired.

When ready to use, dip each sandwich in beaten egg mixed with milk. Then dip in crushed potato chips. Bake on greased cookie sheets at 300 degrees for 45 minutes. (I cut in halves before dipping or freezing.) Makes 10 whole sandwiches.