Chicken Loaf With Almond-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 eggs, beaten |
1 cup milk |
1/2 cup chicken broth |
2 teaspoons minced onion |
1 teaspoon paprika |
1/2 teaspoon salt |
2 1/2 cups diced, cooked chicken |
3/4 cup soft breadcrumbs |
1/2 cup cooked regular rice |
almond-mushroom sauce |
fresh parsley sprigs |
Directions:
1. Combine eggs, milk, chicken broth, onion, paprika, and salt in a large mixing bowl; beat well. Stir in chicken, breadcrumbs, and rice. Pour mixture into a greased 8 1/2- x 4 1/2- x 3- inch loaf pan. Place in a shallow pan containing 1 inch hot water.
2. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Cool 10 minutes in pan; unmold onto a warm serving platter. Serve with Almond-Mushroom Sauce. Garnish with parsley.
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