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."

This Kitchen Approved Recipe has an average star rating of 3.9 Rate/Review | Read Reviews (22)

What to Drink?
Wine Chardonnay
 

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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: 481 | Total Fat: 30.1g | Cholesterol: 170mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Mar. 29, 2005 by MOM2ZACHARY   view full review
Best casserole I've had! I replaced saltines with Ritz and cream of mushroom with cream of...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 3, 2004 by QUEENBEE818   view full review
This is a great quick casserole, especially if you already have cooked chicken in freezer or...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 3, 2004 by shaggy   view full review
I tried this dish at a party after our company downsized. It was really excellent the next...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Feb. 3, 2004 by YUMYUM123   view full review
Pretty good and very inexpensive to make. I completely eliminated the butter for less fat and...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on May 5, 2008 by Jackie Sue Supporting Member (Click to learn more about Supporting Membership)  view full review
I wanted this FAST and simple. Using the two soups, chicken, and eggs. We had this for lunch...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Jan. 6, 2005 by GOURMETGIRL   view full review
It was a quick easy recipe. I made a few changes, like using 2 cans of cream of chicken soup...
The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed on Apr. 13, 2006 by Renee   view full review
It was OK. My husband and father-in-law liked it. I probably won't make it again, though.
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Nov. 6, 2007 by Jill B.   view full review
My family loved this! I used reduced fat soups, smart balance instead of butter, and chicken...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Nov. 4, 2007 by CLYNCH1   view full review
My husband and I liked this. Kids weren't too crazy about it for some reason. Almost could...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on May 4, 2008 by Kira   view full review
I liked this recipe pretty well. My husband didn't like the mushy consistency, though, and it...

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