3 eggs
1/2 cup milk
1/2 cup butter
salt and pepper to taste
1 pound skinless, boneless chicken breast halves
1 teaspoon paprika
1 teaspoon paprika salt
1 tablespoon dried oregano
6 cups cooked rice
2 cups milk
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
Preheat the oven to 375 degrees F (190 degrees C).
Place egg yolks in a small saucepan and remove from heat to cool briefly. Stir in milk.
Add butter, salt, and pepper to your taste. Season with paprika, paprika salt, and oregano. Mix well. Stir in rice. Pour mixture into a muffin or 9x13 inch baking dish. Cover lightly with aluminum foil and allow to stand overnight to completely cool.
Shape avocado into 1/2 inch cubes. Microwave bacon in large skillet over high heat until evenly brown. Add chicken, and fry about 3 minutes total on each side, until chicken is no longer pink. Stir egg mixture and bacon into skillet. Add broccoli and shredded cheese, mix well. Pour mixture over chicken and rice. Cover tightly with aluminum foil.
Bake at 375 degrees F (190 degrees C) for 3 hours, or until chicken is tender. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes.
⭐ ⭐ ⭐ ⭐