CHICKEN AU GRATIN
- ½ lb. cold chicken
- ½ cupful grated cheese
- 2 heaping tablespoonfuls (2 ozs.) rice
- ½ pint (1 cup) tomato sauce
- A few bread crumbs
- Salt and pepper
Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.
Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.
Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.