By Kevin Williams
“Loaf meals” are very popular among the Amish and for good reason. Amish cooks have a lot of leftover meat, often the “scraps”kind. Leftover chicken or beef stew or hamburger and mixing in some eggs, often some oats, some veggies and then baking the heck out of it.
This chicken loaf is, as one of our recipe testers said, an awesome way to use leftover chicken and who doesn’t have that from time to time? Recipe tester Jen from New York, who made the loaf pictured today, said she’d tried some seasoned bread crumbs next time just to add a bit more flavor. I’d be tempted to make some homemade chicken gravy to pour over it. Now THAT would be amazing, I think.
This recipe comes to us from an Amish woman in Lancaster County, Pennsylvania and is super easy and just a classic Amish “loaf meal”, give it a try!
Serves: 1 loaf
- 3 cups diced, cooked chicken
- 1 cup soft bread crumbs
- 1 /2 cup sweet milk
- 1 teaspoon salt
- 1 /2 teaspoon pepper
- 3 eggs, separated
- 2 tablespoons melted butter
- 1 /4 cup chopped pimento
- Let crumbs stand in the milk for 10 minutes.
- Add the chicken, pepper, salt, egg yolks, butter, and pimento.
- Beat egg whites till stiff and add to the chicken.
- Place in buttered pan and bake for 45 minutes at 350.