Egg Chicken Casserole

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
• 1/2 cup butter, melted
• 20 saltine crackers, crushed
• 2 cups chicken broth

Directions

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 9×13 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.