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

Preheat oven 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 crust. Bake 10 minutes.

Stir milk and cheese over low heat until smooth. Add remaining ingredients. Mix until well blended. Pour mixture into rice crust. Bake 50-55 minutes until set.