Casseroles, Poultry

ESCALLOPED CHICKEN

  • 4 cups Cooked, diced chicken
  • 4 cups Chicken broth
  • 1 1/2 cups Diced celery
  • 1 1/2 cups Diced velveeta cheese
  • 1 large Onion, chopped
  • 2 Lightly beaten eggs
  • 1 can Cream of Mushroom soup
  • 4 cups Ritz Crackers, crushed
  • 1/2 teaspoon Salt

    • Combine all ingredients. Place in large greased casserole. Sprinkle with a few cracker crumbs. Bake uncovered at 350° for 40-45 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pam Pitts of Nashville, TN. 

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