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1 1/2 c. chopped chicken
1 can mushroom soup
1 c. water chestnuts
1 small can chicken gravy or
10 oz. leftover gravy
2 Tbsp. red pimiento, chopped
1 Tbsp. minced onion

Spread between 2 slices of bread and freeze until ready
to use. Remove from freezer and dip in 4 beaten eggs and 2
tablespoons milk. Roll in crushed potato chips and bake at
300 degrees for one hour.

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