OLD-FASHIONED CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• 1. In a lg stockpot, simmer the chicken until tender; about 1 hour--chicken pieces will take less time. Remove the meat from the bones, discard the skin and fat and cut into small pieces. While cutting up the chicken, preheat the oven to 350F. 2. In a large bowl, beat the eggs lightly and stir in the rice, bread crumbs, butter, broth, milk, stock base, seasonings, and shredded chicken. Spoon into a greased 1 1/2-qt casserole and bake for 50 minutes or until golden brown and puffy. 3. Prepare the sauce: Melt the butter in a saucepan over medium heat. Add the mushrooms and saute for 2-3 minutes, then stir in the flour. Cook and stir over medium-low heat until the mixture bubbles up in the center of the pan. Pour in the chicken broth and cream. Cook slowly until thickened, about 3 minutes, stirring constantly. Stir in the parsley, lemon juice, paprika, and S&P. Keep warm until serving time. 4. Serve chicken loaf hot, topped with Mushroom Sauce.