CRUST2 cups hot cooked rice
FILLINGLeftover cooked chicken, deboned (however much)
In a large bowl, combine the rice, cheese, egg and garlic salt. Press firmly into a 2-quart baking dish coated with nonstick cooking spray. Bake at 375 degrees F for 10 minutes.
Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 inch boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender. Brown the chicken in olive oil with salt, pepper and parsley.
In a large bowl, combine the egg, milk, onion, salt and pepper; stir in vegetables and chicken.
Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.