A hot entree in Eudora's Cook Book by Eudora Garrison, homemaking editor of The Charlotte Observer, provided inspiration for a great sandwich.
Servings: Makes 8
Ingredients 1 can (10.75 ounces) cream of mushroom soup1/4 cup dry sherry1/2 teaspoon salt2 pounds boneless skinless chicken thighs or breasts , cut into 3/4-inch dice16 slices white bread , toasted1 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.