Chicken Loaf
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
raw |
|
| 1 | cup |
carrots
grated |
|
| 1 | small |
onions
grated |
|
| ½ | each |
green bell peppers
diced |
|
| 1 ½ | cups |
chicken
or turkey, cooked |
|
| ¾ | pound |
cheddar cheese
grated |
|
| 1 | quart |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
raw |
|
| 237 | ml |
carrots
grated |
|
| 1 | small |
onions
grated |
|
| 0.5 | each |
green bell peppers
diced |
|
| 355 | ml |
chicken
or turkey, cooked |
|
| 340.2 | g |
cheddar cheese
grated |
|
| 0.9 | l |
milk
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Mix all ingredients together.
Place in a 9x13 inch baking dish and bake at 325℉ (160℃) for 1½ hours.
