Chicken And Corn Pudding - cooking recipe

Ingredients

6 ears corn
1 frying size chicken
4 eggs
3/4 c. margarine
1 tsp. salt
1 tsp. pepper
1 1/2 c. cooked cut up chicken
1 c. water
1 (10 oz.) pkg. Birds Eye Deluxe broccoli florets
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 c. Minute rice
1 Tbsp. grated Parmesan cheese
2 tsp. oil
1 Tbsp. dry sherry wine

Preparation

Brown chicken lightly in oil.
Add water, wine, broccoli and soup.
Bring to a full boil, separating broccoli pieces.
Stir in rice.
Cover, remove from heat and let stand 5 minutes.
Sprinkle with cheese.
Makes 4 servings.