Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Long-grain rice, uncooked 3 tb Onion, chopped
1 1/4 c Water 1 tb All-purpose flour
1/4 ts Salt 1 cn Chunk chicken, (6 3/4oz)
2 Eggs, lightly beaten 4 Eggs, slightly beaten
1 1/2 c Cheddar cheese, shredded 1 c Half-and-half
. (divided use) 1 tb Worcestershire sauce
1 pk Frozen broccoli (10oz) 1/2 ts Salt
3 tb Red bell pepper, chopped 1/4 ts Red pepper, ground

Combine the rice, water and salt in a 1 1/2 quart casserole. Cover
with heavy-duty plastic wrap and microwave on high for 5 minutes.
Cook, covered, at medium-high (70 percent power) for 12 minutes or
until the rice is tender. Cool.

Combine the rice, 2 eggs and 1/2 cup of cheese; stir well. Spread on
the bottom and the sides of a 9-inch quiche dish.

Microwave the broccoli according to the package directions; drain
well. Combine the broccoli, bell pepper, onion and flour; stir well
and spoon into the quiche dish. Top with the chicken and 1/2 cup
cheese.

Combine the 4 eggs and last four ingredients; mix well. Pour mixture
over chicken and microwave at medium-high 9 to 10 minutes or until
set. Sprinkle with the remaining 1/2 cup of cheddar cheese, and let
stand about 10 minutes.

Nutritional information: per serving: 382 calories; ?? protein; 22g
fat; ?? carbohydrates; 286mg cholesterol; 617mg sodium

** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 **
Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-16-95

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