2 cans mushroom soup
2 tbsp. minced onion
4 tbsp. chopped pimiento
3 c. cooked chicken (about 3 c. cut up)
6 tbsp. flour mixed with 1/2 c. milk, then add 1 c. milk to this
16 slices white bread, crusts off
4 lg. eggs, beaten
6 tbsp. milk
4 heaping c. crushed potato chips

Mix undiluted soup, onion and pimiento. Add blended flour and milk. Cook until thick. Add chicken and chill well. Remove crusts from bread. Place four slices in bottom of 2 (9"x9"x2") pans. Spread with chilled chicken mixture and top with bread slices. Refrigerate overnight, covered with waxed paper.

Next morning, beat eggs with 6 tablespoons milk. Cut each sandwich in half. Dip both sides of sandwich in egg mixture, roll in crushed potato chips. Place on oiled cookie sheet. Bake at 350 degrees for 25 minutes. Watch carefully as this browns quickly. Serves 8.