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Chicken Soufflé Sandwiches

Source of Recipe

This recipe came from my Aunt Gwen.


Recipe Introduction

***Must be made 24 hours ahead of serving time***

List of Ingredients

16 slices bread, crusts trimmed
2 cans cream of mushroom soup
1 (5 oz.) can evaporated milk
2 cups cooked chicken, bite-size
2 Tblsp. Finely chopped green pepper
2 Tblsp. Finely chopped onion
6 eggs, lightly beaten
12 Tblsp. Half and half or cream
1 box cornflake crumbs
1-1/2 sticks butter, melted
sliced almonds



Recipe

In a saucepan, over medium-low heat, slowly cook soup, evaporated milk, green peppers, and onions until mixture becomes thickened. Remove from heat and add chicken. Let cool.

Butter a cookie sheet and place 8 slices of crustless bread on it. Spread chicken mixture over bread and cover with remaining 8 slices crustless bread. Cover with waxed paper and refrigerate for 24 hours.

45 minutes before serving, in a medium bowl combine eggs and half-and-half (or cream). Cut each sandwich in half diagonally. With tongs, dip each half sandwich in egg mixture, and then dip lightly in cornflake crumbs. Sprinkle sliced almonds over top of each sandwich. Drizzle melted butter sparingly over top of sandwiches and bake at 350° F. for 20 minutes.