1 1/2 c. chopped cooked chicken
1 c. cream of mushroom soup, undiluted
1 c. Franco American chicken gravy
2 tbsp. chopped pimiento
2 tbsp. chopped onion
1 c. sliced water chestnuts

Cut crust from sandwich bread. Spread above mixture on bread and cover with second slice. Wrap each sandwich in foil - freeze immediately - do a day or two ahead.

SAUCE:

4 eggs
2 tbsp. milk
Crushed potato chips
1 c. cream of mushroom soup
1/2 c. sherry
1/2 c. chicken broth

Dip frozen sandwich in mixture of eggs and milk. Then roll in crushed potato chips. Then place on well - buttered cookie sheet. Bake one hour at 300 degrees. (Sandwiches must be frozen solid when dipped.) Serve with sauce of combined remaining ingredients, heated thoroughly.