Egg Chicken Casserole

Egg Chicken Casserole

22 Reviews 1 Pic
Laurie Dombrosky
Recipe by  Laurie Dombrosky

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (22)

Rate This Recipe


Best casserole I've had! I replaced saltines with Ritz and cream of mushroom with cream of chicken, and used chicken breasts cut up and sauteed with garlic powder and Mrs. Dash.



This is a great quick casserole, especially if you already have cooked chicken in freezer or refrigerator. My whole family loved it. Even the picky ones!



I tried this dish at a party after our company downsized. It was really excellent the next couple of days on sandwiches! If anyone is looking for a good chicken meatloaf, this is it!

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Amount Per Serving (8 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 879 mg
  • 35%

Based on a 2,000 calorie diet



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Tex-Mex Chicken Casserole


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King Ranch Chicken Casserole I