Chicken Salad Sandwiches En Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a tasty way to use leftover chicken or turkey! Ingredients:
12 slices bread |
1/4 cup margarine |
3 teaspoons mustard |
2 cups chopped cooked chicken |
1 cup shredded cheddar cheese |
2 tablespoons chopped red peppers |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 ounce) package frozen green peas (thawed) |
Directions:
1. Preheat oven to 350 degrees. Trim crusts from bread.
2. Blend the margarine and mustard. Spread on one side of each bread slice.
3. Put 6 slices of bread, buttered side up, in an 11x2x2 baking dish.
4. Combine chicken, cheese, red pepper, salt and pepper. Spread over bread slices in baking dish.
5. Cut remaining 6 slices of bread diagonally. Arrange over chicken in baking dish, buttered side up.
6. Combine soup and peas. Spoon over and around sandwiches .
7. Bake at 350 degrees for 25-30 minutes until center is hot. Lift out sandwiches to serve.
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