12 thin slices bread
1/4 c. soft butter
6 slices Velveeta cheese
3 c. milk
2 whole chicken breasts, cooked, sliced
4 eggs
1/4 tsp. salt
1 can cream mushroom soup

Cut crusts off bread and butter both sides. Place 6 slices in pan. Place 1 slice of cheese on top of bread slices. Place chicken on top of cheese slices. Top with 6 slices of bread to make 6 sandwiches. Beat eggs, milk and salt together and pour over sandwiches. Let stand several hours. Bake 1 1/4 hours in 325 degree oven or until lightly brown. Before serving, heat soup and pour over each sandwich on plates and top with sprig of parsley. Add more soup if desired.