Esther'S Baked Chicken And Rice - cooking recipe

Ingredients

2 c. cooked chicken
1 c. bread crumbs
1 c. rice, cooked
1 slice chopped pimento (optional)
1/2 tsp. salt
1 1/2 c. chicken broth
4 eggs, beaten
1 can mushroom soup or soup of your choice

Preparation

Reserve 1/2 cup broth and soup.
Mix remaining ingredients and bake in a 13 x 9-inch greased pan for 1 hour at 325\u00b0.
When done, pour soup, thinned with broth, over casserole and let stand for 5 to 10 minutes.
(Soup and broth should be warmed.)