1/2 lb. fresh mushrooms, sliced
1/4 c. butter
1/4 c. thinly sliced green onions and tops
3 tbsp. flour
3/4 c. milk
1 can mushroom soup
3 c. diced cooked chicken
1 (2 oz.) jar pimento, chopped
12 slices bread
3 eggs, well beaten
1/3 c. milk
2 c. lightly crushed potato chips
1/2 c. slivered almonds

Mix mushrooms, butter, onions, flour, 3/4 cup milk, soup, chicken, and pimentos. Put 6 slices of bread in a 9 x 13 inch pan. Cover with mixture. Place remaining 6 slices on top. Cover with saran wrap and refrigerate overnight. Cut in triangles. Beat 3 eggs and add 1/3 cup milk. Dip sandwich in egg mixture; roll in potato chips. Set in pan and put almonds on top. Bake at 350 degrees until nicely browned.