9 oz. frozen cut broccoli, thawed & drained well
2 c. chopped, cooked chicken
8 eggs, beaten
2 oz. jar pimiento, drained
1 can cream of mushroom soup
2 oz. shredded cheddar cheese
1/3 c. milk
1/2 c. milk
2 tbsp. butter
4 oz. jar mushrooms, drained
2 tbsp. chopped parsley

Heat oven to 325 degrees. Grease 12"x8" baking dish. Layer broccoli and chicken in bottom of baking dish. In medium bowl, combine eggs, 1/2 cup milk and pimiento. Melt butter in large skillet over medium heat. Stir in egg mixture; scramble until soft and set. Spoon eggs evenly over broccoli-chicken layer. Spoon 1/2 can soup evenly over eggs; layer mushrooms, cheese and parsley. Bake at 325 degrees for 30 to 45 minutes or until thoroughly heated. Meantime, in small saucepan combine remaining soup and 1/3 cup milk; heat thoroughly. Serve as sauce over egg casserole. Makes 8 servings.