Chicken Mushroom Casserole
Chicken Mushroom Casserole
1/2 loaf white bread, cubed
1 1/2 cups cracker crumbs, divided
3 cups chicken broth
3 eggs, lightly beaten
1 teaspoon salt
3/4 cup diced celery
2 tablespoon chopped onion
3 cups cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tablespoon butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour.
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