Egg Chicken Casserole
|Chicken||1 (3 Pound)|
|Condensed chicken and rice soup||10 1⁄2 Ounce|
|Condensed cream of mushroom soup||10 3⁄4 Ounce|
|White bread slices||6 , torn into small pieces|
|Butter||1⁄2 Cup (8 tbs), melted|
|Saltine crackers||To Taste, crushed|
|Chicken broth||2 Cup (32 tbs)|
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.