Chicken loaf #1

Yield: 6 Servings

Measure Ingredient
1½ cup Milk
1½ cup Chicken broth
4 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

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.

MRS B.M. MEEK (SUSAN)

MARVELL, AR

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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