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chicken loaf #1

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, D
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Milk

  2. 1 1/2 cup Chicken broth

  3. 4 Eggs beaten

  4. 2 cups Soft bread crumbs; firmly packed

  5. 4 cups Diced cooked chicken (one 5 lb hen)

  6. 1 cup Cooked rice

  7. cup Diced celery

  8. 2 tablespoons Chopped pimiento

  9. cup Butter

  10. 6 tablespoons Flour

  11. 2 cups Chicken broth

  12. 1 tablespoon Chopped parsley

  13. 1 teaspoon Salt

  14. teaspoon Paprika

  15. 1 teaspoon Lemon juice

  16. 1 can (3-oz) mushrooms; drained

  17. 1 cup Light cream

Instructions Jump to Ingredients ↑

  1. SAUCE Combine milk and chicken broth. Blend in eggs. Add bread crumbs. Let mix set a few minutes. Add chicken, rice, celery, pimiento and salt. Spread in 9x13 pan. Cover and chill overnight. Bake at 350 for 1 hour. Serve hot with sauce. SAUCE: In saucepan, melt butter. Add flour. Blend well and add broth, while cooking, stirring constantly until thick. Add parsley, salt, paprika, lemon juice, mushrooms and cream.

  2. MRS B.M. MEEK (SUSAN)

  3. MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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