“I took this out of the Sara Lee cookbook. I don't like celery, so omitted it. Delicious!!”
1hr 15mins

Ingredients Nutrition

  • 12 slices whole wheat bread
  • 4 cups chopped cooked chicken breasts
  • 12 cup chopped onion
  • 34 cup liquid egg substitute
  • 1 cup mayonnaise
  • 2 cups milk
  • salt and pepper
  • 1 (10 3/4 ounce) can mushroom soup, undiluted
  • 1 cup shredded reduced-fat cheddar cheese


  1. Toast the bread slices. Place 6 slices of the toasted bread in the bottom of a lightly greased baking dish. Sprinkle the chicken and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  2. In a 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.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. 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.

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