Baked Cheese And Rice Casserole

• 2 eggs, well beaten
• 1 1/2 c. milk
• 2 c. cooked rice
• 1 1/4 c. grated Cheddar cheese
• 1/3 tsp. dry mustard
• salt and pepper to taste
• 3 (10 oz.) pkg. frozen broccoli spears (fresh broccoli can be substituted)
• 6 cooked chicken breasts, pulled in slivers, removing from the bones
• 8 thin slices cooked Edwards' Virginia ham
• 2 (10 oz.) cans cream of chicken soup
• 1 c. mayonnaise
• 2 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. sage
• 1 c. grated sharp Cheddar cheese
• 1 c. seasoned bread crumbs

1. Butter a long casserole dish.
2. Partially cook and drain the broccoli thoroughly, then place in buttered dish.
3. Place chicken on top of broccoli.
4. Cover chicken with ham.
5. Mix the next 5 ingredients and spread over the casserole.
6. Top with cheese and bread crumbs.
7. Bake at 350u0b0 until casserole bubbles, approximately 20 minutes.

eggs, milk, rice, cheddar cheese, dry mustard, salt, frozen broccoli, chicken breasts, virginia ham, cream of chicken soup, mayonnaise, lemon juice, worcestershire sauce, sage, cheddar cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300202 (may not work)