Ingredients

• 2 Cups Chicken Or Turkey
• 1/4 Cup Onion(diced)
• 12 Slices Sliced Bread
• 1/4 Cup Home Churned® Sweet Cream Butter - Quarters
• 2 Tsp Kurtz® Mustard
• 1 Cup Coburn Farms® Fancy Cheddar Shreds
• 1 Can Kaskey's® Cream Of Chicken Soup
• 1/2 Can Kaskey's® Cream Of Mushroom Soup
• 10 Oz Wylwood® Green Peas-Frozen

Directions

Mix butter and mustard together, then spread on 6 slices of bread. Put in 9 X13 pan buttered side up. Mix chicken, cheese and onion together and spread on top of the 6 slices of bread. Butter the remaining 6 slices of bread and put on chicken/cheese mixture (buttered side up). Mix 1-1/2 cans of cream soup with the frozen peas then put on top of the last 6 slices of bread. Bake at 350 for 23-28 minutes.

Notes

I open a can of Bay Mist cranberries with this dish and have a nice noon lunch. Everyone loves it so seldom is there leftovers, but it does warm up in the microwave great. I freeze the remaining 1/2 can of soup in a plastic container and use that the next time.