- 2 cups soft bread crumbs
- 2 cups chicken broth
- 4 eggs, lightly beaten
- 1 celery rib, chopped
- 1 (4 ounce) jar diced pimientos, drained
- 2 tablespoons finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 3 cups cubed cooked chicken
- 1 cup cooked rice
- 1 cup sliced fresh mushrooms
- 1/3 cup butter or margarine
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- In a bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. add the chicken and rice; mix well. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 55-65 minutes or until bubbly and golden brown.
- Meanwhile, in a saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares and serve with mushroom sauce.