Chicken Salad Sandwich Casserole recipe

8 servings

12 slices SARA LEE® Classic 100% Whole Wheat Bread, toasted

4 cups chopped cooked chicken breast

1/2 cup chopped celery

1/2 cup chopped onion

3/4 cup liquid egg substitute

1 cup low-fat, low-sodium mayonnaise

2 cups milk

salt and pepper to taste

1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted

1 cup shredded reduced-fat Cheddar cheese

Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish.

Sprinkle the chicken, celery, and onion on top of the bread, then cover with the other 6 slices of toasted bread.

In a medium bowl mix the egg substitute, mayonnaise, milk, and salt and pepper.

Pour over the sandwiches, then top with soup.

Cover baking dish with aluminum foil, and refrigerate 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).

Bake casserole in preheated oven for 45 minutes.

Remove cover, sprinkle with cheese, and continue baking 30 minutes.

Allow to sit 10 minutes before serving.