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My review
Egg Chicken Casserole
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."
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Ingredients
servings 481 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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; 30.1 g fat; 19.6 g carbohydrates; 31.7 g protein; 163 mg cholesterol; 879 mg sodium. Full nutrition
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Reviews
Read all reviews 2228 Ratings
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Most helpful positive review
3/29/2005
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.
Most helpful critical review
4/13/2006
It was OK. My husband and father-in-law liked it. I probably won't make it again, though.
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3/29/2005
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.
11/6/2001
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!
3/23/2001
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!
7/21/2003
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.
5/5/2008
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,...
1/6/2005
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!
4/13/2006
It was OK. My husband and father-in-law liked it. I probably won't make it again, though.
5/4/2008
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 ...