Chicken Loaf With Almond-Mushroom Sauce

Oxmoor House
6 to 8 servings


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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
Fresh parsley sprigs


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.

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.

Created date

February 2010