Country Style Chicken Loaf Recipe
Ingredients
| Chicken | 2 Cup (16 tbs), cooked | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs), warmed | |
| Egg | 1 | |
| Carrot | 1/2 Cup (16 tbs), grated | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Onion | 2 Teaspoon, minced | |
| Green pepper | 2 Teaspoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 10 oz. cream of mushroom soup | ||
| Water | 1/4 Can (10oz) | |
| Mushrooms | 5 , sliced | |
Directions
Combine chicken, bread crumbs, milk, and egg in a food processor.
With the steel blade, mix until blended.
Pour into a bowl.
Add carrot, celery, onion, green pepper, salt, and pepper.
Stir to mix thoroughly.
Place in well-greased loaf pan.
Bake at 350°F (175°C) for 40 minutes or until firm.
About 10 minutes before serving, combine soup, water, and sliced mushrooms in a saucepan.
Heat over low heat until fresh mushrooms are limp.
With the steel blade, mix until blended.
Pour into a bowl.
Add carrot, celery, onion, green pepper, salt, and pepper.
Stir to mix thoroughly.
Place in well-greased loaf pan.
Bake at 350°F (175°C) for 40 minutes or until firm.
About 10 minutes before serving, combine soup, water, and sliced mushrooms in a saucepan.
Heat over low heat until fresh mushrooms are limp.
Chef
