1 (3 to 4 pound) chicken
3 eggs
1 cup cooked rice
1 cup bread crumbs
3 tablespoons chicken fat or butter, melted
2 cups chicken broth or milk
1 1/2 teaspoons salt
1/4 teaspoon pepper

Boil chicken. Remove meat from bones and cut into small pieces. Beat eggs slightly; stir in rice, bread crumbs, fat or butter, broth or milk, seasonings and chicken. Spoon into greased 1 1/2-quart casserole and bake at 350 degrees F for 50 minutes or until firm.

Yields 6 servings.

Sauce
3 tablespoons chicken fat or butter
3 tablespoons flour
1 cup chicken broth
3 tablespoons cream
1 teaspoon minced parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup sliced mushrooms or stuffed olives

Blend fat and flour. Stir in chicken broth and cream. Cook slowly until thickened, stirring constantly. Add parsley, salt and paprika. Add mushrooms or olives or a combination of both.

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