Chicken Rice Vegetable Loaf

Southern.Crockpot's picture

Apr. 27, 2011


Chicken 5 Pound (1 Whole)
Cooked rice 3 Cup (48 tbs)
Milk 1 Cup (16 tbs)
Evaporated milk/Cream 1/2 Cup (8 tbs)
Salt To Taste
Pepper 1/2 Teaspoon
Paprika 1/2 Teaspoon
Sage 1 Teaspoon
Chopped pimento 2 Tablespoon
Chopped green pepper 1/2 Cup (8 tbs)
Chopped celery 1 Cup (16 tbs)
Minced onion 1 Tablespoon
Canned green peas 1/2 Cup (8 tbs)
Beaten eggs 4



1.Preheat the oven to 325 degrees.

2.Boil water in a pan and add chicken and salt to it and cook until tender.


3.Keeping 11/2 cups of broth aside and drain the rest.

4.Let the chicken come to room temperature.

5.Once done, take the bones out and chop the flesh into pieces.

6.Mix broth with rice, milk, cream, pepper, sage, pimento, green pepper,celery, onion, peas and eggs and stir well.

7.Transfer the ingredients to a loaf pan and bake for 325 degrees from 45- 60 minutes.

8.Allow it to settle for 10 minutes.


9.Top with parsley ands erve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 950Calories from Fat 436

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 416 mg17.33%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 87 g174%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet