Chicken Loaf With Mushroom Sauce Mom Recipes

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CHICKEN LOAF WITH MUSHROOM GRAVY



Chicken Loaf with Mushroom Gravy image

Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. -Keri Schofield Lawson, Brea, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 22

1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
2 large eggs, lightly beaten
1/2 cup panko bread crumbs
1/2 cup mayonnaise
1 envelope onion soup mix
2 tablespoons minced fresh parsley
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme
1/2 teaspoon pepper
GRAVY:
2 cups sliced fresh mushrooms
1 tablespoon butter
3 cups reduced-sodium chicken broth
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons cornstarch
1/4 cup white wine or additional reduced-sodium chicken broth

Steps:

  • Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 807mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN & MUSHROOM LOAF



CHICKEN & MUSHROOM LOAF image

Combine this with mashed taters & a veg for an economical & tasty supper. If you're a real mushroom lover, top it with (recipe #76376) my Mushroom Cream Sauce!

Provided by CountryLady

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb ground chicken
1/2 cup dry breadcrumbs
1 small onion, chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 -3 cups thinly sliced mushrooms
1 tablespoon butter
1/4 cup salsa or 1/4 cup tomato sauce

Steps:

  • Combine first 7 ingredients in a bowl& set aside.
  • Cook mushrooms in butter in a skillet for about 5 minutes.
  • Spoon half the chicken mixture into an 8 X 4 inch loaf pan& smooth the surface.
  • Spread the mushrooms over the chicken mixture evenly.
  • Add the rest of the chicken mixture& smooth the surface.
  • Bake in preheated 350F oven for about 1 1/4 hours, or until a meat thermometer reaches 185F.
  • Spread the sauce over the top after baking for an hour.
  • Let stand for 10 minutes before slicing.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

MUSHROOM MEATLOAF WITH GLAZE



Mushroom Meatloaf with Glaze image

This is one of my favorite remakes on a traditional dish.

Provided by c1plus1equals10

Categories     100+ Everyday Cooking Recipes

Time 5h45m

Yield 6

Number Of Ingredients 11

1 onion, finely chopped
1 cup finely chopped mushroom
¾ cup milk
⅔ cup seasoned bread crumbs
2 eggs, beaten
1 teaspoon salt
1 ½ pounds ground beef
½ cup ketchup
¼ cup brown sugar
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce

Steps:

  • Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
  • Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
  • Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
  • Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 29 g, Cholesterol 135.6 mg, Fat 17.2 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 6.5 g, Sodium 960.1 mg, Sugar 17.7 g

CHICKEN MUSHROOM MEATLOAF



Chicken Mushroom Meatloaf image

After getting bored of the same old meatloaf, I came up with this the other night. Just classic combinations but finger licking good!! Ingredients can easily be swapped out to whatever you have in the pantry! Everyone loved it!

Provided by geenastar

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

½ cup bran cereal (such as Kellogg's® All-Bran®)
1 cup buttermilk
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 cups sliced mushrooms
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
¼ cup ketchup
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast halves, finely minced
1 pound skinless, boneless chicken thighs, finely minced
2 eggs
¾ cup dry bread crumbs
2 tablespoons chopped fresh parsley, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  • Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
  • In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
  • Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 19.7 g, Cholesterol 174.9 mg, Fat 15.6 g, Fiber 1.9 g, Protein 43.4 g, SaturatedFat 3.8 g, Sodium 397.2 mg, Sugar 7 g

CHICKEN LOAF WITH MUSHROOM SAUCE



Chicken Loaf With Mushroom Sauce image

Make and share this Chicken Loaf With Mushroom Sauce recipe from Food.com.

Provided by loof751

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 eggs
1 cup milk
2 cups chopped cooked chicken
1 cup dry breadcrumbs
2 tablespoons chopped green peppers
2 tablespoons chopped celery
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup sliced mushrooms
2 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 teaspoons lemon juice
2 beaten egg yolks

Steps:

  • To make the chicken loaf:.
  • Beat eggs and add milk. Add remaining loaf ingredients.
  • Pour into a greased loaf pan. Bake at 350 degrees for 30 minutes.
  • Unmold loaf, slice, and serve with mushroom sauce.
  • To make the mushroom sauce:.
  • Brown mushrooms in butter.
  • Add flour and blend.
  • Add milk, broth, salt and nutmeg. Cook until thick.
  • Add lemon juice to beaten egg yolks. Slowly stir egg mixture into sauce. cook, stirring, about 2 minutes until creamy.

Nutrition Facts : Calories 446.8, Fat 21.2, SaturatedFat 9.6, Cholesterol 285, Sodium 1070.5, Carbohydrate 31.4, Fiber 1.8, Sugar 2.6, Protein 31.4

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