Chicken loaf #2

Yield: 6 Servings

Measure Ingredient
4 cups Chicken; cooked, diced
2 cups Soft bread crumbs; cubed
2 cups Chicken broth
2 Eggs; beaten
Salt & pepper
½ Box cornflake crumbs
1 pack (small) sliced almonds
½ Stick butter or margarine
1 cup Cream of mushroom soup
1 cup Sour cream
¼ cup Pimento; chopped


Soak bread crumbs in hot broth. Combine chicken, bread crumbs & broth, eggs, salt & pepper. Place in buttered 13x9-inch baking pan. Refrigerate overnight. Before cooking, let come to room temperature. Sprinkle with cornflake crumbs & almonds. Melt butter & pour over top. Bake in pan of water 45 minutes at 325. Serve with pimento-mushroom sauce.

Pimento-mushroom sauce: Combine ingredients & heat. Do not boil MRS. JOHN C. TAYLOR


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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