Total:
35 min
Cook:
35 min
Yield:
6 servings

Ingredients

Directions

Combine water chestnuts, breadcrumbs, evaporated milk, soy sauce, green onion, egg, bouillon powder and garlic in large bowl. Add chicken, mix lightly but thoroughly to blend. Divide mixture among 12 large, lightly greased muffin cups, pressing evenly into cups. Bake at 350 degrees F for 30-35 minutes or until meat thermometer registers 185 degrees F. Remove from cups and serve with sweet and sour sauce. 

Cook's Note

Six servings, two mini-meat loaves per serving.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Buffalo Chicken Meatloaf

Recipe courtesy of Damaris Phillips

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking