1 can cream of mushroom soup
1 tbsp. onion, chopped
2 tbsp. pimento, chopped
2 c. cooked chicken or turkey, diced
3 tbsp. flour
3/4 c. milk
8 slices sandwich bread
2-3 eggs, beaten
3 tbsp. milk
2 c. potato chips, crushed
1/2 c. almonds, sliced

Mix soup, onion, pimento, and chicken in a saucepan. Blend flour with 1/4 cup milk; add to soup mixture, add the rest of milk. Cook, stirring until thick. Chill. Remove crusts from bread. Place 4 slices in bottom of dish. Spread with chicken mixture. Top with remaining bread. Cover and refrigerate overnight. Blend eggs and 3 tablespoons milk. Cut each sandwich in half. Dip in egg mixture, then in potato chips. Place on oiled baking sheets. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. Serves 6-8.