2 c. cooked, diced chicken meat
1 c. cream of mushroom soup
3/4 can Franco American chicken gravy (scant cup)
2 tbsp. onion, grated
1 sm. can water chestnuts, thinly sliced

Mix these ingredients and spread equal amounts on trimmed sandwich bread. Wrap individually in foil and freeze until future use. At that time, beat 4 eggs with 1 tablespoon milk, then dip frozen sandwich and roll in crushed potato chips. Bake 45 minutes on greased pan in 325 degree oven. During last 1/2 hour, sprinkle each with a few sliced almonds. Top with a little extra chicken gravy (or cream of chicken soup) as you serve. These are great for luncheons or unexpected drop-in guests. Serves 10.