Egg Chicken Casserole recipe

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Ingredients

1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
½ cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

Nutrition Info

481.1 calories
carbohydrate: 19.6 g
cholesterol: 163.1 mg
fat: 30.1 g
fiber: 0.9 g
protein: 31.7 g
saturatedFat: 12.2 g
servingSize: -
sodium: 879.5 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.

  3. In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Recipe Yield

8 servings

Recipe Note

This is a great casserole to use for funeral dinners or other times you need a great casserole. Serve it with an orange gelatin made with grated carrots and crushed pineapple for a complete light meal.

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