"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Loaf Recipe

  Tried it? Rate this Recipe:


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)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!