Name: Egg Chicken Casserole
Yield: 8
Ingredients: Chicken, boiled and deboned - 1 (3 pound); Condensed chicken and rice soup - 1 (10.5 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; White bread, torn into small pieces - 6 slices; Eggs - 2; Butter, melted - ½ cup; Saltine crackers, crushed - 20; Chicken broth - 2 cups

Ingredients for - Egg Chicken Casserole

1. Chicken, boiled and deboned 1 (3 pound)

2. Condensed chicken and rice soup 1 (10.5 ounce) can

3. Condensed cream of mushroom soup 1 (10.75 ounce) can

4. White bread, torn into small pieces 6 slices

5. Eggs 2

6. Butter, melted ½ cup

7. Saltine crackers, crushed 20

8. Chicken broth 2 cups

How to cook deliciously - Egg Chicken Casserole

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

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.