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    HOT CHICKEN SANDWICH CASSEROLE


    Source of Recipe


    Aunt Saunny

    4 large chicken breasts, cooked and diced
    3 boiled eggs, chopped
    1 small jar mushrooms
    1/2 cup mayonnaise
    1 small onion, diced
    16 slices thin white bread
    1 can cream of chicken soup
    1 (8 ounce) container sour cream

    Butter bread on both sides and cut off crusts. Place 8 slices in rectangular baking dish, side by side. Mix together remaining ingredients and spread over bread slices. Top with other 8 slices of bread. Mix together cream of chicken soup and sour cream. Spread over top layer of bread. Refrigerate overnight.
    Bake in preheated oven at 300 degrees F for 1 hour.
    Set oven to 350 degrees F for 5 minutes to brown top lightly. Cut into squares to serve.




 

 

 

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