- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2/3 cup milk
- 2 eggs, lightly beaten
- 3 cups cubed cooked chicken
- 1 cup cooked rice
- 1 cup dry bread crumbs
- 1 (2 ounce) jar chopped pimientos, drained
- 1 teaspoon onion salt
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8-in.x 4-in. x 2-in. loaf pan. Bake, uncovered, at 325 degrees F for 50-55 minutes. Let stand 10 minutes before serving.