Chicken Loaf With Almond-Mushroom Sauce
- 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 350u0b0 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.
eggs, milk, chicken broth, onion, paprika, salt, chicken, breadcrumbs, regular rice, parsley sprigs
Taken from www.myrecipes.com/recipe/chicken-loaf-with-almond-mushroom-sauce (may not work)