Chicken Loaf
A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.
2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)
Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavily greased 9 x 5 x 3-inch loaf pan.
Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.
Yields 8 servings.
Mushroom Sauce:
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika
Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.
Yield: 4 cups.
A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.
2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)
Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavily greased 9 x 5 x 3-inch loaf pan.
Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.
Yields 8 servings.
Mushroom Sauce:
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika
Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.
Yield: 4 cups.
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