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Egg Chicken Casserole

Egg Chicken Casserole

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

MOM2ZACHARY
79
3/29/2005

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.

QUEENBEE818
28
2/3/2004

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!

shaggy
24
2/3/2004

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!