Mother'S Chicken Loaf
Mother's Chicken Loaf is a hearty, savory dish combining tender cooked chicken and rice with vibrant vegetables and a hint of paprika. Baked to perfection, it offers comforting flavors suitable for family dinners and gatherings, appealing to those who appreciate a fulfilling, well-seasoned casserole.
Ingredients
Instructions
- Combine all ingredients and mix well.
- Pour into a baking dish.
- Bake at 350°F (175°C) for 40 to 50 minutes until heated through and browned on top.
Tips & Substitutions
For a twist, consider adding shredded cheese or herbs like parsley for extra flavor. If you don’t have tomato juice, you can substitute with chicken broth or a mix of ketchup and water. Using leftover chicken from dishes like Chicken Skroodle Casserole can save time and enhance flavor. Adjust the seasoning to your preference, especially if you like a bit more heat.
Serving Suggestions
Serve the chicken loaf with a fresh green salad or steamed vegetables for a complete meal. Mashed potatoes or a side of rice pair well, balancing the dish's flavors. For a more casual option, consider serving it with a dipping sauce, such as ranch or barbecue. This recipe also works great for meal prep, offering tasty portions throughout the week.
Storage & Reheating
To store leftovers, let the chicken loaf cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel, heating in short bursts until warmed through, or reheat in the oven at 350°F (175°C) for about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Chicken Loaf contains roughly 498 calories, with 12g protein, 98g carbohydrates, and 8g fat. It is an excellent source of vitamin C (252% of the Daily Value), protein (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1826mg per serving (79% 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 use uncooked chicken instead of cooked?
It's best to use cooked chicken for this recipe to ensure the loaf is safe to eat and has the right texture. If you only have raw chicken, you can cook it first, shredding or chopping it before mixing with the other ingredients.
Can I freeze the chicken loaf?
Yes, the chicken loaf can be frozen before or after baking. If freezing before baking, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To cook from frozen, bake at 350°F (175°C) for 60-70 minutes. If freezing after baking, store in an airtight container.
What can I substitute for rice in this recipe?
If you want to substitute rice, consider using quinoa or cauliflower rice for a lower-carb option. Be mindful that these alternatives may change the texture slightly, so adjust the cooking time accordingly if using cauliflower rice, which may need less time to bake.
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).