Recipe by yooper
This tastes like "Sunday dinner" with very little effort, so you could serve this on a Wednesday!
Top Review by Lorac
A sensational chicken casserole. Another "to die for recipe" from Mark. My Velveeta was at rooom temperature and too soft to grate. I melted 12 oz of the cheese in the mushroom soup and added to the rest of the mixture to cool before adding the beaten eggs. After baking and letting the casserole sit for 10 minutes, it was a bit watery. Next time I would decrease the amount of chicken broth by 1/4 cup. This would be a perfect dish for a party buffet or a potluck supper.
- 4 boneless skinless chicken breast halves, cooked and diced
- 1 can cream of mushroom soup
- 1 1⁄2 cups Velveeta cheese, grated
- 1 1⁄2 cups celery, diced
- 1 onion, chopped
- 3 eggs, beaten
- 3 cups chicken broth
- 4 cups Ritz crackers, crumbs (reserve 1 cup for topping)