1/3 c. flour
1 c. milk
1 can cream of mushroom soup
2 c. chopped, cooked chicken
2 tbsp. chopped pimiento
1 tbsp. minced onion
8 slices white bread, trimmed
3 eggs
3 c. coarsely crushed potato chips
3 tbsp. blanched slivered almonds

Blend 3/4 cup milk with flour. Blend into mushroom soup. Bring to a boil in saucepan, stirring constantly. Stir in chicken, pimiento and onion. Cool slightly. Spread mixture in 8" square pan. Chill until firm. Cut into 4 squares. Place on 4 bread slices. Dip in 1/4 cup milk which has been added to 3 beaten eggs. Dip into mixture of potato chips and slivered almonds. Bake 30 minutes at 350 degrees. Serve hot. Yield: 4 servings.