2 1/2 - 3 lb. chicken, boiled, boned & chopped
1 can cream of mushroom soup
1 can or jar chicken gravy
1 (4 oz.) jar chopped pimiento
4 c. chopped green onion, including tops
1 (8 oz.) can water chestnuts, slivered thin
1 lg. loaf sandwich bread
1 or 2 eggs
Potato chips

Mix all ingredients (except bread, eggs and chips); chill mixed ingredients for 1 hour.

Then spread filling on 1 slice bread and top with another slice. Wrap each sandwich in foil and freeze.

When ready to use, take out as many as needed. Do not thaw. Beat 1 to 2 eggs with a little milk. Then dip sandwich in egg and then crushed potato chips, place on greased cookie sheet and bake 1 hour at 300 degrees. Remove from pan and serve with a cheese sauce, white sauce or cream of chicken soup heated and pour over sandwich. If you use cream of chicken soup, thin slightly.