Baked Chicken Loaf
A savory baked chicken loaf combining tender chicken, rice, bread crumbs, and vegetables, perfect for family dinners and hearty gatherings with comforting flavors.
Ingredients
Instructions
- Cook chicken with onion, chopped celery, salt, and pepper until the chicken is tender.
- If more meat is desired, cook 1/2 pound of veal.
- Add the cooked chicken, veal (if used), bread crumbs, cooked rice, beaten eggs, and remaining ingredients in order.
- Mix well to combine all ingredients.
- Grease a 9 x 12-inch pan and press the mixture into it.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
- Serve hot with mushroom sauce or chicken gravy.
Tips & Substitutions
For a more flavorful loaf, consider adding herbs like thyme or parsley to the mixture. If you don't have chicken broth, vegetable broth can be a good substitute. Additionally, using stale bread for your breadcrumbs will give the loaf a better texture. Make sure to mix the ingredients thoroughly to ensure even cooking and flavor distribution.
Serving Suggestions
This baked chicken loaf is delicious served alongside mashed potatoes or steamed vegetables for a comforting meal. It pairs beautifully with mushroom sauce or chicken gravy, enhancing the dish's flavors. For a complete dinner, consider serving a light salad or a bowl of Cream Of Asparagus Soup as a starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and place it in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual slices, but be cautious not to overcook them, as they may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Loaf contains roughly 483 calories, with 16g protein, 99g carbohydrates, and 3g fat. It is an excellent source of vitamin C (52% of the Daily Value), protein (31% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2246mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken loaf in advance. Assemble the ingredients and press them into the pan, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld together, making for a tastier dish when cooked.
Is it possible to freeze the baked chicken loaf?
Absolutely! Once fully cooked and cooled, wrap the chicken loaf tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
What can I use instead of veal?
If you prefer not to use veal, you can replace it with an additional 1/2 pound of chicken or even ground turkey for a lighter option. The texture will vary slightly, but it will still yield a delicious baked loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).