1 (4 or 5 lb.) chicken, cooked tender & boned
2 c. fresh bread crumbs
1 c. cooked rice (measure after cooking)
1 1/2 tsp. salt
1/8 c. chopped pimiento
3 c. chicken broth or half milk, half broth
4 eggs, well beaten

Mix together, adding eggs later. Bake 1 hour in slow oven, 325 degrees, in a baking pan or ring mold. If desired, a little celery cut up fine and onion may be added.

Serve with mushroom sauce: 1 sm. can mushrooms, cut up 1/4 c. flour 1 pt. chicken broth 1/8 tsp. paprika 1/2 tbsp. chopped parsley 1/2 tsp. lemon juice 1/4 c. cream Salt to taste

Melt butter; add mushrooms and cook for several minutes. Add flour, mix well and add broth. Cook until smooth and thick. Add other ingredients. Mix and let stand over hot water until ready to serve. Serves 8.