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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We began restoring our 1860 farmhouse when we bought it 40 years ago...and we still have projects on our list! After a hard day's work, it's nice to sit down to this chicken loaf. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2/3 cup milk |
2 eggs, lightly beaten |
3 cups cubed cooked chicken |
1 cup cooked rice |
1 cup dry bread crumbs |
1 jar (2 ounces) chopped pimientos, drained |
1 teaspoon onion salt, optional |
1 teaspoon celery seed |
1/2 teaspoon salt, optional |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8-in. x 4-in. loaf pan. Bake, uncovered, at 325° for 50-55 minutes. Let stand 10 minutes before serving. Yield: 6 servings.
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