Chicken-Mushroom Loaf Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Chicken-Mushroom Loaf in Country Chicken Cookbook 1995, p56

Reviews for Chicken-Mushroom Loaf

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image