Symphony Chicken Loaf

Oxmoor House
8 servings


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2 2/3 cups chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 1/2 cups cubed cooked chicken
1 1/2 cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
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° 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.

Created date

February 2010