Egg Chicken Casserole

Name: Egg Chicken Casserole
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

8 ingredients

3 steps

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

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.