3 eggs
1 (10 1/2 oz.) can cream of chicken soup
1 (13 3/4 oz.) can chicken broth
2 c. crushed Ritz crackers
3/4 c. chopped celery
2 tbsp. chopped pimiento
4 c. diced cooked turkey (1 1/2 lbs.)
1 1/2 c. cooked rice

SAUCE:

2 (10 1/2 oz.) cans cream of chicken soup
1 c. milk
1/2 c. or less grated Parmesan cheese
2 tbsp. parsley flakes
1 (8 oz.) can sliced mushrooms, drained

Preheat oven to 350 degrees. Grease 13"x9" pan. In large bowl beat eggs. Stir in soup and broth, then remaining ingredients. Spread evenly in pan. Bake at 350 degrees for 1 hour. Remove from oven, let set 10 minutes before cutting. Cut into squares. Serve with sauce.

SAUCE: In medium saucepan combine soup, milk and cheese. Heat, stirring occasionally. Add parsley flakes and mushrooms. Heat through. (Fresh parsley is good too!)