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Recipe Categories: shradermk's HOME PAGEALL BEEF BREAKFAST CASSEROLES EGGS PASTA Pork POULTRY QUICHE RICE VEGETABLES

Chicken Loaf Casserole

1 C rice (cooked)
4 C chicken, cooked and chopped
6 stalks celery
1 large onion, chopped
salt and pepper
2 C soft breadcrumbs (6 slices)
2 C chicken broth (hot)
4 eggs, beaten
1 1/2 C cornflakes
1/2 C slivered almonds
1/4 stick butter
1 C milk

Cook chicken with celery, onion, salt and pepper. Cut crust off bread and cut into cubes. Pour hot broth over the cubes and stir until dissolved. Add chicken (more salt and pepper to taste) rice, and the beaten eggs. Put into a greased casserole and let stand in the refrigerator overnight. When ready to bake, top with crushed cornflakes and slivered almonds. Melt butter and pour on top. Bake until set. Serve with mushroom sauce.

Mushroom Sauce

1/2 lb fresh mushrooms or 8 oz can, drained
2 T butter
1/4 tsp salt
1/4 tsp white pepper
2 T flour
2 C cream (half and half or milk)
1 T sherry

Sauté the mushrooms in melted butter; sprinkle with salt, pepper and flour. Stir until smooth. Add cream and cook, stirring constantly until thickened. Simmer another 8 minutes. Just before serving stir in sherry. 10 servings.