Best Chicken Mushroom Loaf Recipes

CHICKEN LOAF WITH MUSHROOM GRAVY

Steps:

• Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

CHICKEN & MUSHROOM LOAF

Steps:

• Combine first 7 ingredients in a bowl& set aside.
• Cook mushrooms in butter in a skillet for about 5 minutes.
• Spoon half the chicken mixture into an 8 X 4 inch loaf pan& smooth the surface.
• Spread the mushrooms over the chicken mixture evenly.
• Add the rest of the chicken mixture& smooth the surface.
• Bake in preheated 350F oven for about 1 1/4 hours, or until a meat thermometer reaches 185F.
• Spread the sauce over the top after baking for an hour.
• Let stand for 10 minutes before slicing.

CHICKEN LOAF WITH MUSHROOM SAUCE, MOM

Steps:

• 1. Combine all but sauce ingredients. Mix well. Turn into greased 8x4 pan, bake 40-45 min at 350 degrees.
• 2. Sauce: Melt butter, blend in flour, pepper (and salt if you want). Add broth, stirring until thickened. Simmer 5 min, stir in drained mushrooms and serve over chicken.

CHICKEN-MUSHROOM LOAF

Steps:

• In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8x4-in. loaf pan. Bake, uncovered, at 325° for 50-55 minutes. Let stand 10 minutes before serving.

OLD-FASHIONED CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• 1. In a lg stockpot, simmer the chicken until tender; about 1 hour--chicken pieces will take less time. Remove the meat from the bones, discard the skin and fat and cut into small pieces. While cutting up the chicken, preheat the oven to 350F. 2. In a large bowl, beat the eggs lightly and stir in the rice, bread crumbs, butter, broth, milk, stock base, seasonings, and shredded chicken. Spoon into a greased 1 1/2-qt casserole and bake for 50 minutes or until golden brown and puffy. 3. Prepare the sauce: Melt the butter in a saucepan over medium heat. Add the mushrooms and saute for 2-3 minutes, then stir in the flour. Cook and stir over medium-low heat until the mixture bubbles up in the center of the pan. Pour in the chicken broth and cream. Cook slowly until thickened, about 3 minutes, stirring constantly. Stir in the parsley, lemon juice, paprika, and S&P. Keep warm until serving time. 4. Serve chicken loaf hot, topped with Mushroom Sauce.

CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• To make the chicken loaf:.
• Beat eggs and add milk. Add remaining loaf ingredients.
• Pour into a greased loaf pan. Bake at 350 degrees for 30 minutes.
• Unmold loaf, slice, and serve with mushroom sauce.
• To make the mushroom sauce:.
• Brown mushrooms in butter.
• Add flour and blend.
• Add milk, broth, salt and nutmeg. Cook until thick.
• Add lemon juice to beaten egg yolks. Slowly stir egg mixture into sauce. cook, stirring, about 2 minutes until creamy.