3 c. cooked, diced chicken or turkey
1 c. pre-cooked rice (Minute Rice)
2 c. soft bread crumbs
1/3 c. diced celery
1/4 c. chopped pimiento
1/2 tsp. poultry seasoning
4 eggs, beaten
2 tsp. salt
2 c. chicken broth
1 can cream of mushroom soup
1/3 c. milk

Combine and lightly mix chicken, rice, bread crumbs, celery and pimiento. In another bowl combine egg, salt, poultry seasoning and chicken broth. Combine with the chicken mixture. Turn into a greased 9"x9"x2" baking pan. Bake at 350 degrees for 55 minutes.

Blend soup and milk in saucepan and heat thoroughly. Cut baked chicken mixture into squares; serve with mushroom sauce over top.

NOTE: A mixture of 2 cups water and 1 package soup mix heated then cooled can be substituted for broth. Serves 6 to 9.