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Chicken-Mushroom Loaf

By: Pearl Altman  
"We began restoring our 1860 farmhouse when we bought it 40 years ago...and we still have projects on our list! After a hard day's work, it's nice to sit down to this chicken loaf."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 83 people have saved this

Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 2/3 cup milk
  • 2 eggs, lightly beaten
  • 3 cups cubed cooked chicken
  • 1 cup cooked rice
  • 1 cup dry bread crumbs
  • 1 (2 ounce) jar chopped pimientos, drained
  • 1 teaspoon onion salt
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8-in.x 4-in. x 2-in. loaf pan. Bake, uncovered, at 325 degrees F for 50-55 minutes. Let stand 10 minutes before serving.

Footnotes

  • Diabetic Exchanges: One serving (prepared with reduced-fat soup and without onion salt and salt) equals 2 lean meat, 1-1/2 starch; also, 232 calories, 329 mg sodium, 117 mg cholesterol, 26 gm carbohydrate, 18 gm protein, 6 gm fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by hurdygurdygirl 
there was NOTHING left of this. i left out the pimientos, but the celery seed and paprika... MORE

 
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