Reviewed: Sep. 19, 2009

Like most casseroles, this is really simple. We made this for brunch today. It turned out to be mushy and a bit more watery than I expected. My fiance loved it and I thought it was ok. I might add a bit less liquid next time I make it.

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daguthecat

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

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Reviewed: May 30, 2009

Really good

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75206

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Reviewed: Apr. 8, 2009

Very good. Really loved the buttered crumbs! I used 4 poached chicken breasts, and added 2 chopped celery stalks. I also used only about half the chicken broth called for, as it looked like the broth was going to overflow. The casserole was still a little mushy but that wasn't bad. Next time I'll just cook it for a little longer.

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beckyzoole

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Reviewed: Mar. 27, 2009

Too mushy for our tastes...but great potential. I halved this recipe for our 3-person family, substituting in 2 boiled and cubed chicken breasts, 1 can of cream of chicken w/herbs, 3 slices day-old french bread, Ritz crackers w/Smart Balance, and added 1/4 cup uncooked instant brown rice, and baked in 9x9 pan. Stopped pouring in the chicken broth at just over half the amount called for (about 5 oz), because the casserole was literally drowning. Baked for nearly an hour, and it was VERY mushy, reminescint of soggy stuffing, but had excellent flavor. I now think the chicken broth was unnecessary, and in my opinion the butter can be totally eliminated if substituting in a buttery cracker (such as Ritz).

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GATOR

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

This recipe didn't turn out real good for me. Maybe I'll try it again and see where I went wrong. Thanks for taking the time to post your recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Feb. 14, 2009

L-O-V-E love it! Absolutely delish. Here's what I changed: shells instead of egg noodles, 3 cans of soup, whole can of mushrooms, 1 cup velveeta cubed (instead of 2 cups cheddar), and crispy french onions (instead of chips). I think the last two things really made the difference. Everyone loves it!

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claire7895

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Reviewed: Feb. 12, 2009

This was easy to make and the kids liked it.

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atomas

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Reviewed: Dec. 14, 2008

I suppose it could have been cooking error but it was very mushy and flavorless. I probably won't be making this again.

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Crista17

Cooking Level: Intermediate

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Reviewed: May 5, 2008

I wanted this FAST and simple. Using the two soups, chicken, and eggs. We had this for lunch and the WHOLE family ate it! I cooked it for 25 minutes and added an extra egg. So I TOOK OUT: Bread, Butter, Crackers, and Broth. I did cover a third of it with those fish crackers. It added color and flavor for the kids.

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Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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Reviewed: May 4, 2008

I liked this recipe pretty well. My husband didn't like the mushy consistency, though, and it wasn't very good left over, in my opinion. My kids liked it, though, and that was a plus. Thanks for sharing!

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Kira

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Porter, Texas, USA

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Reviewed: Nov. 6, 2007

My family loved this! I used reduced fat soups, smart balance instead of butter, and chicken breasts. I also added some penne noodles. It was a huge hit. Thanks

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Jill B.

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Reviewed: Nov. 4, 2007

My husband and I liked this. Kids weren't too crazy about it for some reason. Almost could eat this for breakfast.

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CLYNCH1

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Reviewed: Apr. 13, 2006

It was OK. My husband and father-in-law liked it. I probably won't make it again, though.

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Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Mar. 29, 2005

Best casserole I've had! I replaced saltines with Ritz and cream of mushroom with cream of chicken, and used chicken breasts cut up and sauteed with garlic powder and Mrs. Dash.

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MOM2ZACHARY

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Reviewed: Jan. 6, 2005

It was a quick easy recipe. I made a few changes, like using 2 cans of cream of chicken soup and added 2 t. curry powder to it. It tasted awesome!

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GOURMETGIRL

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Reviewed: Jul. 21, 2003

Pretty good and very inexpensive to make. I completely eliminated the butter for less fat and calories but followed the rest of the recipe exactly.

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YUMYUM123

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Reviewed: Nov. 6, 2001

This is a great quick casserole, especially if you already have cooked chicken in freezer or refrigerator. My whole family loved it. Even the picky ones!

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QUEENBEE818

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Reviewed: Mar. 23, 2001

I tried this dish at a party after our company downsized. It was really excellent the next couple of days on sandwiches! If anyone is looking for a good chicken meatloaf, this is it!

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shaggy

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Egg Chicken Casserole

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