1 1/2 c. cooked rice
3 c. diced cooked chicken
1 (No. 2) can whole kernel corn
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 tbsp. butter

Place 3/4 cup cooked rice in bottom of well greased 2 quart casserole. Arrange chicken in a layer of rice. Add layer of well drained corn. Top with remaining rice. Combine seasoning and chicken broth; pour over rice. Pour well beaten eggs over top. Dot with butter. Bake in 350 degree oven for 50 minutes or until lightly browned.