1 chicken
1 can cream of chicken soup
1 sm. onion, chopped
1 c. quick-cooking rice
1 egg, beaten
1/4 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
2 1/4 c. chicken broth
2 slices toast or dry bread (crumble)
1 sm. can chopped mushrooms (optional)

Cook chicken until tender; separate meat from bone. Cut into bite- size pieces. Reserve broth. Mix all ingredients in bowl. Pour into buttered 10x10 inch pan. Cover with foil.

Bake 30 minutes at 350 degrees. Remove foil. Dot with butter. Bake 15 minutes longer, uncovered. Serve hot. Yield: 6 servings.