Baked Chicken Sandwiches with Mushroom Sauce

These baked sandwiches are a tried-and-true brunch and luncheon dish. Recipe published in Country Chicken Cookbook

Yield: 8 servings
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  • 16 slice(s) white sandwich bread
  • 8 slice(s) Swiss cheese
  • 2 cup(s) cubed cooked chicken
  • 4 eggs
  • 2 1/2 cup(s) milk
  • 1/4 teaspoon(s) pepper
  • 1 cup(s) cornflake crumbs
  • 1 tablespoon(s) butter, melted
  • 1 8-ounce can(s) mushrooms stems and pieces, drained
  • 2 tablespoon(s) butter
  • 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
  • 1/2 cup(s) milk
  • 1/2 teaspoon(s) dried thyme


  1. • In a greased 15-in. x 10-in. x 1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches.
  2. • In a small bowl, combine crumbs and butter until crumbly; sprinkle over sandwiches. Bake at 350° for 1 hour 20 minutes or until golden brown.
  3. • Meanwhile, for sauce, in a small skillet, saute mushrooms in butter. Stir in the remaining ingredients. Heat through but do not boil. Serve with sandwiches.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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