Chicken loaf #2
6 Servings
Ingredients
| Quantity | 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 |
Directions
PIMENTO-MUSHROOM SAUCE
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
CLARKSDALE, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .