Egg Chicken Casserole22 Reviews
“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.” - by Laurie Dombrosky
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (8 total)
- 481 cal
- 30.1 g
- 19.6 g
Based on a 2,000 calorie diet
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...." See more"
"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!..." See more"
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