inutes.
Dissolve the vegan chicken bouillon powder or bouillon cube
cookie sheet.
Mix chicken, mushroom soup and 1 cup
Mix all together and bake in a 9 x 14 pyrex dish at 350 degrees for 35 to 40 minutes. Cut in squares. Before serving make a sauce to pour over it. Use one can cream of chicken soup and 1 c. water. Thicken this with flour and add some butter. Now pour it over the chicken loaf.
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
MARINATE chicken livers at least 2
Beat eggs.
Add milk, chicken broth, onion, seasonings, chicken and bread crumbs; mix well.
Pour into greased loaf pan (9 1/2 x 5 1/4 x 2 3/4-inch).
Set in pan of hot water.
Bake in a 350\u00b0 oven for 45 to 50 minutes, or until done.
Invert loaf onto platter.
Serve with almond mushroom sauce.
Slice.
Makes 6 to 8 servings.
Can double.
Make white sauce of the stock, milk, flour and oleo.
Combine all ingredients.
Pack well into loaf pans; set loaf pans in pan of hot water and bake at 350\u00b0 for 45 minutes to 1 hour.
Let stand 20 minutes before slicing.
Serve with rich chicken gravy.
kin and bones from the chicken and finely chop the meat
lightly mix together the ground chicken, egg, 1/3 cup of
Preheat oven to 350\u00b0.
In a large mixing bowl, gently but thoroughly combine (use your hands) ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapenos, garlic, lime peel, thyme, sage, salt, allspice, cayenne, cinnamon, and egg.
Pat mixture into a 9x5 inch loaf pan, smoothing the top.
In a small saucepn, heat the jelly until melted; spread over the top of the loaf.
Bake for 1 hour or until the loaf is firm and the top is richly browned.
Let the meatloaf stand for 10 minutes before slicing.
Remove chicken from bones. Grind in food processor. Mix all ingredients together. Add more or less broth as needed.
Place in any desired mold or rectangular pan. Layer sliced eggs as you press loaf in mold. Leave a few for the top as garnish. Chill several hours.
Chop chicken into small pieces; add remaining ingredients as given.
Place in a greased loaf pan and bake in oven until firm, 25 to 30 minutes.
This loaf may be mixed and placed into pans, covered well and frozen until ready to use.
Bake just before serving.
Preheat oven to 350\u00b0F.
Drain the chicken noodle soup and save the noodles and chicken and combine with all ingredients except the cream of chicken soup.
Form in to a loaf in a baking dish and top with cream of chicken soup and bake for 1 hour!
Preheat oven to 350\u00b0.
Grease 13 x 4 1/2 x 2-inch loaf pan and sprinkle with some bread crumbs.
Toast 12 slices of dry white bread until dry and golden brown.
Roll with rolling pin to make crumbs.
In a saucepan, cook onion and sausage until done.
In another pan, cook Stove Top stuffing and vegetable mix well.
Set aside. Mix chicken, sausage, onion, egg and stuffing.
Form a loaf.
Mix 1/4 cup catsup with 2 tablespoons of water and mix.
Pour over loaf.
Bake at 375\u00b0 for 30 to 35 minutes.
Bone chicken.
Chop coarsely and add remaining ingredients except soup.
Pour into greased loaf pan.
Baste with soup while cooking in a 325\u00b0 oven for 1 1/2 hours.
Serves 12.
Soften gelatin in 1/2 cup broth.
Melt remaining broth; add gelatin and stir until gelatin dissolves.
Add chicken, salt and pepper.
Cook until begins to thicken.
Fold in remaining ingredients.
Pour into 2-quart mold or loaf pan.
Chill several hours; slice, serve on lettuce and top with tomato slices and green pepper rings.
Boil chicken with cut up onion and celery until done.
Mix all together and pack into greased loaf pan.
Bake until brown on top. Cool some before slicing.
Bake in 350\u00b0 oven for 30 to 45 minutes.
Put chicken, bread cubes, celery salt, pepper and onion mixed together in 9 x 13-inch pan.
Cook flour, butter and broth until thick.
Pour over beaten eggs.
Mix and pour over chicken mixture. Bake at 350\u00b0 for 30 minutes.
Cook a whole, cut-up chicken in water and a little salt.
When cool, remove from bones.
Place chicken in loaf pan.