HOT CHICKEN LOAF

1 package Minute Rice
1 can mushroom soup
1 soup can milk
1/4 cup butter (or chicken fat skimmed from broth)
1/2 cup diced celery
1/4 cup green pepper and pimiento
1/4 cup minced onion
3 1/2 to 4 pound chicken, cooked and diced
2 eggs, well beaten
1 1/2 teaspoons salt
dash of pepper
buttered bread crumbs (for topping)

Preheat oven to 350 degrees F. Butter a large casserole dish.

Cook rice as directed on package.

Combine mushroom soup and milk; stir into rice.

Cook vegetables in butter over low heat for a few minutes.

Combine all ingredients, place in prepared casserole. If mixture seems too dry add chicken broth to moisten. Top with buttered bread crumbs.

Bake at 350 degrees F for 30 to 40 minutes.

Serve with chicken gravy.