1 (4 lb.) chicken, cooked and diced
2 c. fresh bread crumbs
1 c. cooked rice
1 1/2 tsp. salt
1/8 c. chopped pimento
3 c. milk or chicken broth
4 eggs, well beaten

Mix all together, adding eggs last. Bake 1 hour slowly.

MUSHROOM SAUCE:

1/4 c. butter
1/4 lb. fresh mushrooms or 1/2 lb. canned ones
1/4 c. flour
1 pt. chicken broth
1/4 c. cream
1/8 tsp. paprika
1/2 tbsp. parsley
1/2 tbsp. parsley
1/2 tbsp. lemon juice
Salt to taste

Melt butter, add mushrooms, cut coarsely and cook gently 5 minutes, stirring occasionally. Add flour, mix well, then chicken broth. Cook until thick and smooth. Add cream, paprika, parsley, lemon juice, and salt. Keep hot until ready to serve. Serves 15 people.