Egg Chicken Casserole recipe

8 servings

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

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.