1 loaf thin sliced bread
2 (5 oz.) cans boned chicken or 1 sm. chicken, boiled and boned
4 hard boiled eggs (chopped)
2/3 c. mayonnaise
2 (5 oz.) jars Kraft cheese spread
1/2 c. softened butter

Cut large round out of each slice of bread (or just remove crust). Combine chicken, chopped eggs, and mayonnaise. Spread over one slice, top with another slice, spread with chicken mixture and top with third slice. (Each sandwich has 3 thin slices or rounds). Combine cheese, egg, and butter and beat until fluffy. Frost top and sides of each sandwich and place in a large glass casserole dish. Cover and refrigerate for 24 hours. Bake uncovered 15 minutes at 375 degrees. (Eight sandwiches fit in a large casserole). Use a spatula to serve.