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In a large sauté pan, heat olive oil over medium-high heat. Add chicken and sauté until brown and cooked. Grease a 9x13 pan and preheat oven to 325 degrees. In a large bowl combine chicken, rice, pimento, eggs, milk, chicken broth, panko, salt and pepper. Place mixture in prepared pan and bake for 1 hour. Cut the cooked dish into squares and served with Mushroom Sauce.
In a medium saucepan heat olive oil and mushrooms until browned. Add flour and whisk for 2-3 minutes, but do not brown. Add agrodolce, chicken broth, cream parsley, paprika, salt and pepper to taste. Cook until thickened.
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