Chicken - Soup Casserole


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CHICKEN- SOUP CASSEROLE

submitted by Nellie Alspaugh from Indiana

1 egg, beaten

1 can mushroom soup
1 can chicken- noodle soup

3 sliced day- old bread, cubed

2 cooked chicken breasts, cut up

1/2 stick butter, melted

Cracker crumbs, or crushed corn flakes

   Blend egg and undiluted soups; add bread and chicken. Pour into buttered casserole; top with crumbs, which have been mixed with butter. Bake at 350 F. degrees for 1 hour.

YIELD ;  6 Servings

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