Baked Chicken Salad Sandwich

Submitted by on Tuesday, March 31, 2009 20:11
Posted in category Poultry and Fish

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.


  • 2 cups chopped chicken or turkey
  • 3 hard boiled eggs, chopped
  • 1 small can mushrooms, drained and cut up
  • 6 ripe olives (small can)
  • 1/4 cup onion
  • 1/2 cup mayonnaise
  • 16 slices of thin sliced Pepperidge Farm bread
  • 1 can condensed cream of mushroom soup to one cup sour cream


    • 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.

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