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Updated 3/22/2010:  I've added a few ingredients, taken out the extra salt and provided a picture. Sandwiches and left-overs go hand-in-hand -- especially when you need to feed a family. Here's a simple recipe that serves 6. 8 slices bread (white or wheat) -- recommend using a thick sliced bread (like Texas Toast) or even hamburger buns 1 1/2 cups chopped chicken breast meat 2 tablespoons sour cream 1/4 cup chopped celery 1/4 cup diced carrots 1/4 cup chopped green pepper 1/4 cup cheddar cheese, shredded 1/4 cup monterey jack or pepper jack cheese, shredded 3 eggs, beaten 1 1/2 cups milk 1/8 teaspoon paprika Preheat oven to 350° F. Combine eggs & milk in a large bowl.  Soak 4 slices of bread in the egg mixture, then arrange in the bottom of a well-greased 8" baking dish or casserole. Add remaining bread to the the egg mixture and continue to soak. Combine chicken, celery, pepper, carrots & sour cream -- mix well. (If using canned ch...

Prepared foods -- like mixes -- are great for convenience, but often wind up costing you more than you think. Here's a clone for the brand-name baking mix that will shave as much as half off the price. 8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour) 2 tablespoons baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 2 cups dry nonfat milk 2 cups shortening Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months. Can also be frozen for longer storage. Yield: about 12 cups of mix To make Biscuits: Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes. To make Muffin...