Egg Chicken Casserole

3.9
(29)

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.

Servings:
8
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

  • ½ 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.

Nutrition Facts (per serving)

481 Calories
30g Fat
20g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 30g 39%
Saturated Fat 12g 61%
Cholesterol 163mg 54%
Sodium 880mg 38%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 32g 63%
Calcium 68mg 5%
Iron 3mg 18%
Potassium 318mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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