Soup-Er Chicken Casserole - cooking recipe

Ingredients

3 skinless chicken breasts
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can chicken noodle soup
7 slices toasted, buttered bread, cubed
2 eggs, well beaten

Preparation

Preheat oven to 350 degrees.
Boil chicken breasts until tender.
Cool.
Bone and cube.
Combine with soups in bowl.
Add bread and mix well.
Stir in eggs.
Spoon in to lightly greased 2 1/2 quart casserole.
Bake 1 1/2 hours or until done.
Makes 4 to 6 servings.