Chicken loaf is like meat loaf. Diced chicken, bread crumbs,eggs. No onion, probably could have benefited from same. One might wonder, why chicken loaf . Ehh, why not? It's not grand cuisine, but I guess it makes a change from chicken breast. It is good cold in sandwiches and certainly not difficult to make. The only advice I would give is to chill your cooked chicken ahead of time before dicing it up for the loaf. This makes the chicken firmer. I ended up with lumps of shredded chicken which I had to then redice. I did not get around to making the mushroom sauce, which probably would have zapped the dish up a bit. We had this for a weeknight dinner for the two of us. There were no comments one way or another. "A bit on the bland side," says Bob
1 cup soft bread crumbs (I used gluten free bread. I have seen gluten free bread crumbs at Giant Food in Friendship Heights in DC.)
1 1/2 cups warm milk
2 eggs lightly beaten
3 cups diced cooked chicken
1/2 cup chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
Tabasco sauce to taste
1. Preheat the oven to 325 degrees.
2. Place the bread crumbs in a bowl and pour the milk over. Let stand five minutes.
3. Stir in the eggs. Combine the chicken and broth and add to crumb mixture. Season with the salt, pepper, celery seeds and Tabasco.
4. Pack into a greased loaf pan and bake forty-five to sixty minutes, or until set. Serve with mushroom sauce. Makes four to six servings.