Chicken Loaf isn't exactly a meatloaf because it's made with cooked chopped chicken. And it isn't really a casserole, because you cut it into slices. But it's delicious! Make sure to use soft fresh bread crumbs that you make yourself, not the dried kind that come out of a can. The dried crumbs will soak up too much moisture and the resulting dish will be too dry.
This unusual, fun, and easy recipe is perfect for a comforting and homey dinner on a cold and rainy night. This is a great way to use up leftover chicken or turkey. And because the recipe includes carrots and celery, it's a great way to sneak more veggies into your family's diet.
Serve it with mashed potatoes or smashed potatoes and some green peas or green beans cooked until tender and tossed with butter. A nice green salad or fruit salad on the side is the perfect finishing touch. For dessert, some brownies are perfect.
- 1/3 cup butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup shredded carrots
- 3/4 cup finely chopped celery
- 3 tablespoons flour
- 1 teaspoon dried marjoram leaves
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup whole milk
- 1 cup chicken broth
- 3 cups diced cooked chicken
- 2 cups soft fresh bread crumbs
- 5 eggs, beaten
- 1/2 cup wheat germ or oat bran
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese, divided
Preheat oven to 350°F. Spray a 9" x 5" loaf pan with nonstick cooking spray and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic; cook and stir 2-3 minutes. Then add the carrot and celery; cook and stir until vegetables are tender, about 5-6 minutes longer.
Add the flour, marjoram, salt, and pepper and cook and stir for 3 minutes. Gradually add the milk and chicken broth, stirring constantly, until mixture boils and thickens.
Remove the skillet from the heat and add the chicken. Then stir in the bread crumbs, eggs, wheat germ, lemon juice, and 1/3 cup of the Parmesan cheese.
Pour this mixture into the prepared loaf pan. Sprinkle with the remaining Parmesan cheese.
Bake the chicken loaf for 55-65 minutes or until the mixture is set and registers 160°F with a meat thermometer.
Cover and let stand 10 minutes, then run a knife around the edge of the pan. Unmold the loaf onto serving platter and slice to serve. Serve with cranberry sauce or mustard sauce, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||14 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||6 g|