Brent's grandma gave me this delicious recipe when I was first married. She had a shower at her house, and she served this dish. It was SO good, I asked for the recipe, as did everyone else there!
The layers of chicken and cheese are irresistible. I love the taste of the pimento, and it adds such nice color. It is so pretty on the dish served along side a green salad.( It is a rather firm dish, the bread does not get soggy,and it cuts nicely.)
Grandma was such a wonderful cook, it was always a pleasure to be invited to her house! She was known for her baked goods, especially her heart shaped cookies and white cake decorated with strawberries and fresh mint leaves. I'm glad I have several of her recipes to pass down to my kids!
8 slices white bread
2 c. cooked chicken, cubed
4 slices Swiss cheese
2 eggs, slightly beaten
1 can cream of chicken soup
1 Tbsp. chopped onion
2 tsp. lemon juice
1/2 tsp. dried mustard
1 small jar pimento, drained
1/4 c. milk
Trim the crusts off the bread, and butter one side of each. Put 4 slices of bread, butter side up in a greased 9" pan. Top with chopped chicken and Swiss cheese. Put the other 4 slices on, butter side down. Mix the rest of the ingredients until well blended. Pour over the bread. Cover with foil and bake at 350 for 40 minutes. Take the foil off about half way through baking. Let set 5 to 10 minutes before cutting and serving.
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