Hot Chicken Sandwiches

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Ingredients

  • 2 cups chopped cooked chicken (rotisserie chicken works great)
  • 1/2 medium onion, chopped
  • 3 hard cooked eggs, chopped
  • 1 (4 oz) can mushroom stems and pieces, drained
  • 1/2 cup light mayonnaise
  • Salt and pepper to taste
  • 12 slices white bread, crusts removed
  • 1 cup light sour cream
  • 1 can light cream of chicken soup, undiluted
  • Directions

    Mix chicken, onion, eggs, mushrooms and mayonnaise together. Season with salt and pepper. Butter 6 slices of bread. Divide mixture into 6 portions and spread on buttered bread. Cover with remaining slices. Arrange in buttered 9 by 13 inch baking dish. Mix sour cream and chicken soup together and spoon over sandwiches. Cover with foil and refrigerate overnight. Remove from refrigerator I hour before baking. Bake, covered, in a 325º oven for 45 minutes. Remove foil during last 15 minutes of baking time.
    Recipe provided by Ohio Poultry Association.

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