Ingredients

　　2 cups cubed cooked chicken

　　2 cups breadcrumbs

　　1 cup cooked rice

　　1 cup milk

　　One 2-ounce jar pimentos, finely chopped

　　1 1/2 teaspoons salt

　　Pinch of cayenne pepper

　　4 eggs, well beaten

　　One 10 3/4-ounce can cream of mushroom soup

　　1 cup heavy cream

　　In a large bowl, combine the chicken, breadcrumbs, rice, milk, pimentos, salt, and cayenne. Stir in the eggs. Pour the mixture into a buttered 2-quart baking dish and bake at 325 degrees for 1 hour. For the sauce, in a small saucepan stir together the soup and cream and heat until bubbly. Serve the sauce on the side.

　　Paula Deen's Kitchen Classics