Chicken Loaf

David Reeves


From my grandmother and adapted by my mother, this 1950's recipe still tastes great. It was selected and published in The Original Tennessee Homecoming Cookbook, p. 88, Edited by Daisy King 1985.

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6 - 8


hen about 6 lbs, or 2 broilers
onion, small
stalks of celery
carrot, sliced
1 c
onion, diced
1 c
celery, diced
salt and pepper to taste
1 c
rice, cooked
2 c
fresh bread crumbs (may use a mix of white bread and cornbread)
1 c
pimento, chopped
3 c
chicken broth
eggs, well-beaten


1Cover chicken with water and add carrot, onion, celery stalks and salt & pepper to taste. Let simmer until done and cool in broth.

2De-bone chicken and combine meat with remainder of ingredients.

3Put mixture into a greased 13" x 9" x2" baking dish and bake in a 350 degree F oven for 1 hour.

4Let set for 10-15 minutes, then cut into squares and serve with the following sauce:

1/4 cup all-purpose flour
1/2 cup butter
1 can cream of mushroom soup
2 cups chicken broth
dash of lemon

Combine flour, butter, soup and broth; cook until thick. Add lemon and serve over chicken squares.

5UPDATE: If you want to save time, skip step #1 above and buy the readily available roasted chicken from your grocery store. The downside will be that you will have to replace the very flavorful homemade chicken stock with canned stock. Also experiment with the taste by using your favorite seasoning blend in step #2, e.g., Tony Chachere's Creole Seasoning.

About this Recipe

Course/Dish: Chicken
Hashtag: #baked