Egg Chicken Casserole - cooking recipe

Ingredients
    1 (3 pound) chicken, boiled and deboned
    1 (10.5 ounce) can condensed chicken and rice soup
    1 (10.75 ounce) can condensed cream of mushroom soup
    6 slices white bread, torn into small pieces
    2 eggs
    1/2 cup butter, melted
    20 saltine crackers, crushed
    2 cups chicken broth
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
    In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

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