Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped onion |
| 2 tablespoons | Butter |
| 2 cans | (10.75-oz) chicken broth |
| 1 cup | Milk |
| 2 \N | Eggs; beaten |
| 2 tablespoons | Dill |
| 3 tablespoons | Uncooked rice |
| 2 cans | (small) chicken meat; drained, -or- |
| 2 \N | Cooked chicken breasts |
| 1 cup | Sour cream |
Saut‚ onion in butter until golden. Heat chicken broth to boiling point. Do not boil. Combine 1 cup milk, eggs and dill in a separate bowl. Add a small amount of warm chicken broth to milk-egg mixture. Slowly add warmed milk-egg mixture to chicken broth, stirring constantly. Add onion and rice.
Stir until thick, about 15 minutes. Add chicken meat and simmer for 10 minutes. Before serving, stir in sour cream. Yield: 4 to 6 servings.
PATRICK D. MILLER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .