• 1 can (10.75 ounces) cream of mushroom soup
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 2 pounds boneless skinless chicken thighs or breasts , cut into 3/4-inch dice
• 16 slices white bread , toasted
• 1 bunch watercress , washed and dried

Whisk soup with sherry in large sauté pan over medium heat. When simmering, add chicken. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 10 to 12 minutes. Transfer to large bowl and chill 1 hour.

For each sandwich, place 1/2 cup of chicken salad on a piece of toast; spread mixture to corners of bread. Top with watercress and another piece of toast and serve immediately.