baked chicken sandwiches with mushroom
Breakfast
Baked Chicken Sandwiches with Mushroom
Oven-baked chicken breasts topped with creamy mushroom sauce, served on warm sandwich rolls. Comforting and elegant, ideal for a satisfying lunch or dinner.
Ingredients:
- 16 slices white sandwich bread 8 slices swiss cheese
- 2 cups cubed, cooked chicken 4 eggs
- 2 1/2 cups milk
- 1/4 teaspoon pepper
- 1 cup cornflake crumbs
- 1 tablespoon butter, melted mushroom sauce:
- 1 (8 ounce) can mushroom stems and pieces, drained
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1/2 cup milk
- 1/2 teaspoon dried thyme
Directions:
- 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. Combine crumbs and butter; sprinkle over sandwiches. Bake at 350 degrees F for 1 hour and 20 minutes or until golden brown.
- Meanwhile, for sauce, saute mushrooms in butter. Add remaining ingredients; mix well. Heat through but do not boil. Spoon over sandwiches.
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