BLUE RIBBON CHICKEN CASSEROLE 
3 c. cooked chicken, diced
2 c. rice, cooked
1 1/2 c. chicken broth
1 tbsp. pimentos
1 c. croutons, crushed
6 eggs, beaten

Mix above and bake in greased pan 1 hour at 350 degrees. Spoon hot sauce over before serving. Serves 10 to 14.

CREAM SAUCE:

1 stick butter
1 1/4 c. flour
1 1/4 c. milk
1 c. cream

Mix and cook over medium heat until thick as gravy.

 

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