Chicken loaf #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .