OTHER AMISH CHICKEN RECIPES YOU MIGHT ENJOY:
Most Amish by the way raise their own chickens. Butchering chickens is one of the messier jobs on the farm, but the fresh meat finds its way into soups, salads, main dishes, and into canning jars for enjoyment through the year.
This chicken loaf is very typical of the Sunday suppers you’ll find on most Amish farmsteads. The hearty loafs like this are more common on the early days of fall when the first brisk days and nights set in. Chicken soups seem more common as the frigid, brutal cold sets in later in the season. And in spring and summer you’re more likely to see chicken make its way into salads or just on the grill.
Anyway, enjoy this chicken loaf!
Serves: 15 servings
- 5 pound chicken, cooked and cubed
- 2 cups of uncooked rice
- 2 cups bread cubes
- salt and pepper to taste
- 2 cups chicken broth
- 2 cups milk
- 4 eggs
- 2 cups of diced carrots (frozen or fresh)
- Stir and mix all ingredients.
- Spoon into a greased baking dish.
- Bake at 350 for 1 hour or until a knife comes out clean when inserted into the center of the loaf.
- Serve in slices.