4 C. cooked chicken
2 C. bread crumbs
1 tsp. salt
1/2 C. chopped pimento
4 eggs, well beaten
2 C. mushrooms
3 C. milk
2 C. chicken broth
1 can cream of chicken soup
1/4 tsp. curry powder (optional)
Combine chicken, bread crumbs, wild rice, salt, pimento, eggs, mushrooms and 2 cups milk. Place in 9×13-inch baking dish; pour broth over mixture. Bake 1 hour at 350*. Blend soup, curry powder and remaining milk; bring to a boil. Serve over chicken loaf.
Yield: 10 servings.
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