Instructions: In a mixing bowl, combine chicken, bread crumbs, 1/4 cup tomato soup, onions, egg white, and black pepper. Shape firmly into 2 loaves. In a skillet, heat oil over medium heat. Add loaves. Brown on both sides.

Cook,
covered on low heat for 25 minutes. Stir in remaining tomato soup, water, and mustard. Top loaves with cheese slices. Cook, uncovered for 10 minutes.

Serving Ideas : Serve with mixed vegetables & whole wheat rolls.

NOTES : For oven method: Mix and shape as above. Bake at a 350 oven for 40 minutes.

Dont overmix or overhandle ingredients. Thats the number one cause of a
tight, rubbery loaf. Combine ingredients with hands instead of a spoon so
you can feel when the texture is uniform. Dampen hands slightly when
shaping loaf, to keep hands from sticking. For slices that dont crumble
always let meat loaf stand 10 minutes after baking. Replace 1/2 pound of
ground meat with 1 cup cooked long grain rice.

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