Egg Chicken Casserole
Description
Eggs and bread add a particular smoothness to this chicken and soup casserole.
Ingredients
•
1 (3 pound) chicken, boiled and deboned
•
1 (10 1/2 ounce) can condensed chicken and rice soup
•
1 (10 3/4 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.