CHICKEN LOAF
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi
2 cups cooked chicken, chopped
1 1/4 cups bread crumbs
2 tbsp minced fresh parsley
1/2 cup chopped celery
2 oz pimientos, diced, divided
2 eggs, beaten
3/4 cup milk
1 1/2 tsp salt
1 (10 3/4 oz) can cream of mushroom soup
Combine chicken, bread crumbs, onion, parsley, celery, and half the pimento.
Combine eggs, milk, and salt. Pour into chicken mixture; mix thoroughly. Place in a greased 9x5 inch loaf pan.
Bake at 350 degrees 40-50 minutes.
Heat together the remaining pimientos and soup to make a sauce. Serve over the baked chicken loaf.
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi
2 cups cooked chicken, chopped
1 1/4 cups bread crumbs
2 tbsp minced fresh parsley
1/2 cup chopped celery
2 oz pimientos, diced, divided
2 eggs, beaten
3/4 cup milk
1 1/2 tsp salt
1 (10 3/4 oz) can cream of mushroom soup
Combine chicken, bread crumbs, onion, parsley, celery, and half the pimento.
Combine eggs, milk, and salt. Pour into chicken mixture; mix thoroughly. Place in a greased 9x5 inch loaf pan.
Bake at 350 degrees 40-50 minutes.
Heat together the remaining pimientos and soup to make a sauce. Serve over the baked chicken loaf.
MsgID: 3131177
Shared by: Barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
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