Try this Chicken Loaf #2 recipe, or contribute your own.
Suggest a better descriptionSoak bread crumbs in hot broth. Combine chicken, bread crumbs & broth, eggs, salt & pepper. Place in buttered 13x9-inch baking pan. Refrigerate overnight. Before cooking, let come to room temperature. Sprinkle with cornflake crumbs & almonds. Melt butter & pour over top. Bake in pan of water 45 minutes at 325. Serve with pimento-mushroom sauce. Pimento-mushroom sauce: Combine ingredients & heat. Do not boil MRS. JOHN C. TAYLOR CLARKSDALE, MS From
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 266 | ||
Calories from Fat: 208 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 387.9mg | 119 % | |
Sodium 484.1mg | 17 % | |
Potassium 193.8mg | 5 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.3g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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