Chicken-Mushroom Loaf Recipe

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We began restoring our 1860 farmhouse when we bought it 40 years ago...and we still have projects on our list! After a hard day's work, it's nice to sit down to this chicken loaf.

This recipe is:

Diabetic Friendly

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Chicken-Mushroom Loaf Recipe

Prep: 10 min. Bake: 50 min. + standing

Yield: 6 Servings

10 50 60

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup milk
2 eggs, lightly beaten
3 cups cubed cooked chicken
1 cup cooked rice
1 cup dry bread crumbs
1 jar (2 ounces) chopped pimientos, drained
1 teaspoon onion salt, optional
1 teaspoon celery seed
1/2 teaspoon salt, optional
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions

In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8-in. x 4-in. loaf pan. Bake, uncovered, at 325° for 50-55 minutes. Let stand 10 minutes before serving. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared with reduced-fat soup and without onion salt and salt) equals 2 lean meat, 1-1/2 starch; also, 232 calories, 329 mg sodium, 117 mg cholesterol, 26 gm carbohydrate, 18 gm protein, 6 gm fat.

Originally published as Chicken-Mushroom Loaf in Country Chicken Cookbook , p56