2 1/2 c. cooked brown rice
6 egg whites, divided
1/2 tsp. rosemary, divided
3/4 c. skim milk
1/2 lb. Velveeta light, cubed
1 c. chopped cooked chicken
1 c. sliced mushrooms
1/8 tsp. pepper

Preheat oven to 350 degrees. Mix rice, 2 egg whites, beaten and 1/4 teaspoon rosemary. Press mixture onto bottom and sides of lightly greased 9 inch pie plate to form a crust. Bake 10 minutes. Stir milk and Velveeta over low heat until smooth. Add remaining ingredients. Mix until well blended. Pour mixture into rice crust. Bake 50 to 55 minutes or until set. Makes 8 servings.