Country Style Chicken Loaf
|Chicken||2 Cup (32 tbs), cooked|
|Bread crumbs||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs), warmed|
|Carrot||1⁄2 Cup (8 tbs), grated|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Onion||2 Teaspoon, minced|
|Green pepper||2 Teaspoon, finely chopped|
|Black pepper||1⁄4 Teaspoon|
|Cream of mushroom soup||10 Ounce|
|Water||1⁄4 Can (2.5 oz)|
|Mushrooms||5 , sliced|
Combine chicken, bread crumbs, milk, and egg in a food processor.
With the steel blade, mix until blended.
Pour into a bowl.
Add carrot, celery, onion, green pepper, salt, and pepper.
Stir to mix thoroughly.
Place in well-greased loaf pan.
Bake at 350°F (175°C) for 40 minutes or until firm.
About 10 minutes before serving, combine soup, water, and sliced mushrooms in a saucepan.
Heat over low heat until fresh mushrooms are limp.