Chicken Loaf (June Harrison’s)

By aarrington

Ingredients

• 4 C shredded chicken
• 4 C bread cubes
• 1 can cream of chicken soup
• 1/2 stick oleo
• 1 egg (optional)
• water
• salt & pepper to taste

Preparation

Step 1

Cook and pick off bone and shred then have 4 cups chicken and 4 cups bread cubes (not packed) (measure to sherbert quart) for chicken and bread. Use 1 can cream of chicken soup and about ½ stick oleo, can use an egg (optional). Take cream of chicken and add less than 1 can water then add if need more liquid. In pan of soup and water add oleo and pat that over bread cubes and stir. Then add salt and pepper to taste. Add the chicken. Stir up and should be really moist. Bake in slow oven for an hou or so until it looks kinda dry. Cool or serve hot. Delicious!