Chicken loaf #1

Yield: 6 Servings

Measure Ingredient
1½ cup Milk
1½ cup Chicken broth
4 \N Eggs beaten
2 cups Soft bread crumbs; firmly packed
4 cups Diced cooked chicken (one 5 lb hen)
1 cup Cooked rice
¾ cup Diced celery
2 tablespoons Chopped pimiento
1 teaspoon Salt
¼ cup Butter
6 tablespoons Flour
2 cups Chicken broth
1 tablespoon Chopped parsley
1 teaspoon Salt
½ teaspoon Paprika
1 teaspoon Lemon juice
1 can (3-oz) mushrooms; drained
1 cup Light cream


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.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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