Vegetables, rice, and chicken make a hearty meatloaf for a main dish. This is a great use for leftover cooked chicken.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 4 cups finely chopped cooked chicken
- 2 cups cooked rice
- 1 cup soft bread crumbs
- 1/2 cup chopped onion
- 1/3 cup chopped pimientos
- 2 Tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2-1/2 cups chicken broth, divided
- 3 eggs, beaten
- 1 (10-3/4 ounces) can condensed cream of mushroom soup
- Pimiento strips (optional)
Preparation:
Combine chicken, rice, bread crumbs, onion, pimientos, parsley, salt, pepper, 2 cups broth and eggs in large bowl; mix well.
Arrange pimiento strips in bottom of greased loaf pan. Add chicken mixture and pack firmly into pan. Bake at 350 degrees 40 minutes. Allow to cool 10 minutes before removing from pan. Serve with sauce made by heating soup with remaining 1/2 cup broth.
Yield: 8 servings
Recipe Source: USA Rice Federation
Reprinted with permission.
Arrange pimiento strips in bottom of greased loaf pan. Add chicken mixture and pack firmly into pan. Bake at 350 degrees 40 minutes. Allow to cool 10 minutes before removing from pan. Serve with sauce made by heating soup with remaining 1/2 cup broth.
Yield: 8 servings
Recipe Source: USA Rice Federation
Reprinted with permission.
