Combine rice and broth in a medium saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes.
Add chicken, eggs, celery, pimiento, salt, and poultry seasoning to rice mixture; stir well. Spoon into a well-greased 10- x 6- x 2-inch baking dish. Bake at 325° for 1 hour and 5 minutes. Serve hot with mushroom sauce.
Oxmoor House Homestyle Recipes
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