1 fryer
2 c. broth
1 c. rice
2 eggs
2 cans cream of chicken soup
1 1/2 c. grated Velveeta cheese
3/4 c. Wesson oil
2 tbsp. parsley flakes

Cook chicken until done. Save 2 cups broth and cook rice for 20 minutes, as directed. Separately, combine beaten eggs, soup, cheese, oil and parsley flakes. Combine all ingredients and bake at 350 degrees for 40 minutes covered. Uncover and bake for 10 minutes.