Chicken Loaf Supreme
|Chopped fresh mushrooms||2 Cup (32 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Evaporated milk||5 1⁄3 Ounce|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Cooked chicken||1 Pound, coarsely ground (4 Cups)|
|Cheese sauce||1 Cup (16 tbs) (Adjust Quantity As Needed For Serving)|
In skillet cook mushrooms, green pepper, and onion in butter or margarine till vegetables are tender but not brown.
In bowl combine eggs and evaporated milk.
Stir in bread crumbs, pimiento, parsley, salt, marjoram, pepper, and mushroom mixture.
Add ground cooked chicken; mix well.
Line the bottom of a greased 8x4x2-inch loaf dish with foil; grease the foil.
Pat chicken mixture into dish.
Bake in 350Â° oven about 45 minutes or till center of loaf is firm.
Invert chicken loaf onto platter; remove foil.
Serve with cheese sauce.
In heavy saucepan melt 2 tablespoons butter or margarine.
Stir in 2 tablespoons all-purpose flour, teaspoon salt, and dash pepper.
Add 1 1/4 cups milk all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir in 1 cup shredded natural swiss cheese till melted.