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“This is a different recipe for me. I didn't think I would like something that was a fancy chicken meatloaf, but I was surprised. Pleasantly, might I add. This is also a good way to use up some cooked chicken in the fridge or a roasted chicken from the deli if you're in a hurry and a great homemade cream of mushroom sauce.”
1 loaf

Ingredients Nutrition

  • 3 cups cooked chicken, chopped
  • 12 cup mushroom (drain if canned)
  • 1 cup thick white sauce
  • 1 tablespoon butter
  • 3 beaten eggs
  • 2 teaspoons salt
  • 13 teaspoon red pepper
  • 3 tablespoons butter
  • 14 cup flour
  • 1 12 cups warmed milk
  • 1 12 cups evaporated milk
  • 1 dash paprika
  • salt and pepper, to taste
  • 1 (3 ounce) can Green Giant sliced mushrooms, broiled in butter, drained


  1. MEATLOAF: Preheat the oven to 400 degrees. Combine the meat, white sauce, and mushrooms. Stir in the butter and egg and beat well. Add the seasonings and pour into a loaf pan lined with the new non-stick foil. Place the loaf pan in a shallow pan filled with 1/2 inch of water. Bake for 1 1/2 hours.
  2. SAUCE: In a heavy pan, melt the butter; add in the flour, salt, pepper, and paprika while constantly whisking until smooth. Slowly stir in the milks and cook on med-low heat until thickened. Add in mushrooms and remove from heat. Place a lid on the pot and let sit while meat rests before slicing.
  3. TO SERVE: Drain any liquid off the meatloaf and place on a platter. Drizzle a small amount of the mushroom sauce on the top and serve remaining gravy on the side.

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