Egg Chicken Casserole

Egg Chicken Casserole
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  • 2 cups chicken broth
  • 20 saltine crackers, crushed
  • ½ cup butter, melted
  • 2 eggs
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed chicken and rice soup
  • 1 (3 pound) chicken, boiled and deboned
  • + 1 more ingredients
    • 6 slices white bread, torn into small pieces

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 togeth...

View full recipe at SpringPad


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