Church Supper Chicken Loaf Recipe
Ingredients
| 2 raw eggs | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| Poultry seasoning | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 cup fine dry bread crumbs | ||
| 6 hard-cooked eggs, shelled | ||
| 1 1/2 cups cooked chicken or turkey, chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley, sprigs (for garnish) | ||
| Canned chicken gravy | ||
Directions
GETTING READY
1) Preheat oven to 350°F before baking.
2) Slice hard-cooked eggs saving 3 center egg slices for garnish.
MAKING
3) Whip together raw eggs, broth and seasonings.
4) Mix in crumbs.
5) Stir in eggs and rest of the ingredients except parsley and gravy and toss them lightly.
6) Take a greased 8 1/2 x 2 1/2-inch loaf pan; place the mixture in it and lightly brown for 50 to 55 minutes in preheated oven.
7) Using a spatula, release the edges and turn down onto a serving platter.
SERVING
8) Slice and serve with gravy after garnishing with reserved egg slices and parsley.
1) Preheat oven to 350°F before baking.
2) Slice hard-cooked eggs saving 3 center egg slices for garnish.
MAKING
3) Whip together raw eggs, broth and seasonings.
4) Mix in crumbs.
5) Stir in eggs and rest of the ingredients except parsley and gravy and toss them lightly.
6) Take a greased 8 1/2 x 2 1/2-inch loaf pan; place the mixture in it and lightly brown for 50 to 55 minutes in preheated oven.
7) Using a spatula, release the edges and turn down onto a serving platter.
SERVING
8) Slice and serve with gravy after garnishing with reserved egg slices and parsley.
Chef
