Baked Chicken Salad Sandwich
This recipe is a favorite in my house (except for Brian couldn’t eat it when he grew his allergy for chicken). It’s a great dish to make ahead and freeze.
- Mix first 6 ingredients together. Trim crust from bread. Butter both slices of bread. Arrange 8 slices in sheet cake pan. Spread chicken mixture on bread. Top with remaining bread (sandwiched).Thoroughly blend soup (undiluted) and sour cream. Spoon over top of sandwich. Bake at 325 for 20-25 minutes. Spread grated Colby cheese over sandwiches the last few minutes of baking.
- This can be made overnight or a week ahead and frozen.