Egg Chicken Casserole Recipe
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Egg Chicken Casserole

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."

Rating: This weblink has been rated 24 times with an average star rating of 3.9 Read Reviews (19)

Rate/Review | 1,279 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 8 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 486 | Total Fat: 30.2g | Cholesterol: 171mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2005 by MOM2ZACHARY 
Best casserole I've had! I replaced saltines with Ritz and cream of mushroom with cream of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by QUEENBEE818 
This is a great quick casserole, especially if you already have cooked chicken in freezer or... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by shaggy 
I tried this dish at a party after our company downsized. It was really excellent the next... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by YUMYUM123 
Pretty good and very inexpensive to make. I completely eliminated the butter for less fat and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2005 by GOURMETGIRL 
It was a quick easy recipe. I made a few changes, like using 2 cans of cream of chicken soup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by Jackie Sue 
I wanted this FAST and simple. Using the two soups, chicken, and eggs. We had this for lunch... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2006 by Renee 
It was OK. My husband and father-in-law liked it. I probably won't make it again, though. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by Jill B. 
My family loved this! I used reduced fat soups, smart balance instead of butter, and chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2008 by Kira 
I liked this recipe pretty well. My husband didn't like the mushy consistency, though, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by CLYNCH1 
My husband and I liked this. Kids weren't too crazy about it for some reason. Almost could... MORE

 
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