Chicken Creme De Volaille |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a different recipe for me. I didn't think I would like something that was a fancy chicken meatloaf, but I was surprised. Pleasantly, might I add. This is also a good way to use up some cooked chicken in the fridge or a roasted chicken from the deli if you're in a hurry and a great homemade cream of mushroom sauce. Ingredients:
3 cups cooked chicken, chopped |
1/2 cup mushroom (drain if canned) |
1 cup thick white sauce |
1 tablespoon butter |
3 beaten eggs |
2 teaspoons salt |
1/3 teaspoon red pepper |
3 tablespoons butter |
1/4 cup flour |
1 1/2 cups warmed milk |
1 1/2 cups evaporated milk |
1 dash paprika |
salt and pepper, to taste |
1 (3 ounce) can green giant sliced mushrooms, broiled in butter, drained |
Directions:
1. MEATLOAF: Preheat the oven to 400 degrees. Combine the meat, white sauce, and mushrooms. Stir in the butter and egg and beat well. Add the seasonings and pour into a loaf pan lined with the new non-stick foil. Place the loaf pan in a shallow pan filled with 1/2 inch of water. Bake for 1 1/2 hours.
2. SAUCE: In a heavy pan, melt the butter; add in the flour, salt, pepper, and paprika while constantly whisking until smooth. Slowly stir in the milks and cook on med-low heat until thickened. Add in mushrooms and remove from heat. Place a lid on the pot and let sit while meat rests before slicing.
3. TO SERVE: Drain any liquid off the meatloaf and place on a platter. Drizzle a small amount of the mushroom sauce on the top and serve remaining gravy on the side.
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