To make the sauce, mix and heat milk and mushroom soup thoroughly. Combine chicken, rice, bread crumbs, celery and pimiento. To the beaten eggs, add salt, poultry seasoning and broth (or use 2 chicken bouillon cubes, dissolved in 2 cups hot water, then cooled). Mix thoroughly. Stir into chicken mixture. Bake in greased 9 x 9 x 2-inch baking dish in moderate oven at 350° for 55 minutes. Cut in squares and serve with mushroom sauce. Makes 6 to 9 servings.