3 c. cooked rice
1 c. (4 oz.) shredded Swiss cheese
1/2 c. chopped parsley
1/3 c. chopped pimento
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk
2 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk
1/2 tsp. salt
1/4 tsp. ground marjoram
3 c. cubed cooked chicken
Paprika

Combine first 8 ingredients; spoon into a buttered 8 inch baking dish. Bake at 325 degrees for 1 hour or until a knife inserted in the center comes out clean.

Melt butter in a heavy saucepan over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and marjoram. Stir in chicken; sprinkle with paprika. Cut rice into squares. Spoon creamed chicken over rice squares. Yield 4-6 servings.