Directions

• Place chicken in the freezer for 15-20 minutes or until it begins to
• freeze. Cut into 1-in. pieces. In a food processor, cover and
• process chicken in batches until ground.
• In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup
• mix, parsley, horseradish, salt, garlic powder, sage, thyme and
• pepper. Crumble chicken over mixture and mix well.
• Shape into a loaf; place in a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 350° for 55-60 minutes or until no pink
• remains and a meat thermometer reads 165°. Let stand for 10
• minutes.
• Meanwhile, in a large saucepan, saute mushrooms in butter until
• tender. Add the broth, rosemary, salt and white pepper. Bring to a
• boil. Combine cornstarch and wine until smooth; gradually stir into
• mushroom mixture. Bring to a boil; cook and stir for 2 minutes or
• until thickened.
• Slice chicken loaf; serve with gravy. Yield: 10 servings.