Makes 10 servings
- 5 pounds chicken nuggets
- 6 cups water
- 1 onion coarsely chopped
- 1 bay leaf large
- 2 cups bread fresh crumbs, toasted
- 2 cups white rice cooked
- 1 cup celery chopped
- 4 eggs lightly beaten
- 1 onion small, chopped
- 1 4-ounce jar pimiento chopped, undrained
- 2 teaspoons salt
In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.
Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.
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