Egg Chicken Casserole

22 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

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
1/2 cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
481 cal
24%

Fat
30.1 g
46%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

Reviews (22)

Rate This Recipe

MOM2ZACHARY

Mar. 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...." See more"

QUEENBEE818

Feb. 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!..." See more"

shaggy

Feb. 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!..." See more"

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