1/3 c. rice
1 round c. Worthington frozen soychicken, torn into pieces
3/8 c. evaporated milk
3/4 c. cottage cheese
2 eggs
1/4 c. Cheddar cheese, cubed
2 tbsp. onion, chopped
1 tsp. parsley flakes
1/4 tsp. garlic salt
1/8 tsp. celery salt
1/2 tsp. torula yeast (optional)

Cook rice until tender and drain. Combine cottage cheese, milk, soychicken and eggs. Stir in the rice, Cheddar cheese, onion, parsley flakes, garlic salt, celery salt and torula yeast. Pour into greased casserole dish and bake at 350 degrees approximately 45 minutes or until an inserted knife comes out clean. Serve with pimiento and mushroom gravy.