Chicken and Rice Casserole
4 cups chicken breast
1 can cream of chicken soup
1 cup uncooked rice
3 cups cooled chicken broth
2 eggs, beaten
1 onion chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
Place the chicken in a pot and cover with cold water. Bring to a boil, reduce to a good simmer and then cook until fork tender. Cool and cut into bite-sized pieces with kitchen shears.
Preheat oven to 350°.
Whisk beaten eggs into cool broth and blend in remaining ingredients. Pour into a greased 9 x 13 glass baking dish, cover tightly with foil and bake in a preheated 350° oven for one hour.
