4 c. diced, cooked chicken
1/3 c. chopped pimiento
1/2 c. chopped celery
3/4 tsp. salt
1 1/2 c. chicken broth, canned chicken consomme or chicken bouillon
1 1/2 c. milk
4 slightly beaten eggs
3 c. soft bread crumbs
1 1/2 c. cooked rice (3/4 c. uncooked)
1/2 c. chopped onion
3/4 tsp. poultry seasoning

Bake in 9"x13" pan at 350 degrees for 50 to 55 minutes or until knife comes out clean.

SAUCE: One can cream of mushroom or chicken soup, 1/4 cup milk, and 1 cup sour cream. Warm sauce and spoon over cut pieces of chicken casserole. Serves 6 to 8.