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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (22)

Rate This Recipe
MOM2ZACHARY
78

MOM2ZACHARY

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

QUEENBEE818

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

shaggy

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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Nutrition

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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