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Chicken Loaf Recipe

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This recipe for Chicken Loaf, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Thrasher
Added: Monday, January 19, 2009


1- 5 pound chicken, cooked, boned, and chopped. Set aside giblets
1 small loaf white bread, torn into small pieces.
1 cup cooked rice
1 can cream of chicken soup
1 cup chicken stock
1 pint whole milk
1/2 cup chopped celery
1 small onion, chopped
1 small jar pimento, drained
1 cup sliced almonds
Salt and pepper to taste

Mix eggs, mulk, soup, and stock and pour over bread and soak for 30 minutes. Add other ingredients and mix. Pour into a 3 quart baking dish prepped with Pam and cover with the almonds.
Bake at 350 degrees for 1 hour. Serve with Giblet Gravy (1/2 cup of chicken fat from broth mixed with 1/2 cup flour, add 4 cups chicken broth and bring to a boil and thicken. Add chopped giblets and 4 chopped, boiled eggs)




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