4 1/2-5 lb. cooked chicken
1/2 tsp. sage
3 c. cooked rice
2 c. soft bread crumbs
8 eggs, well beaten
1/2 c. milk
1 green pepper, diced
2 c. chopped celery
3 c. broth
1 med. onion, chopped
1 can mushroom soup

Cook chicken; bone and cut in bite-size pieces. Combine with other ingredients and bake at 350 degrees for 1 1/2 hours in 2 (9x13x1 1/2) pans.

SAUCE:

2 cans mushroom soup
2 tbsp. butter, melted
1/2 c. milk
1 can diced pimentos

Dilute soup with milk and butter. Add pimentos and heat to boiling. Spread over casserole. Serves 30.