Recipe by Margie99
This sounds great. We love chicken patties but I am afraid to know what is in them. I plan on making a few batches of these to freeze after the holidays are over. I got this from a TOH freezer meals book. Prep time is an estimate.
Top Review by pziegler
This was HORRID! It turned into a sloppy mess that wouldn't patty. Salt was WAY off. A stiff Bechemel does not make a good binder. I did manage to make a test "patty". The milk burned right away, and even with a non-stick pan with butter, it stuck!
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 6 tablespoons butter, divided
- 3 tablespoons flour
- 1 1⁄3 cups milk, divided
- 2 tablespoons minced fresh parsley
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon pepper
- 2 cups finely chopped chicken
- 1 cup dry bread, crumbs
Directions See How It's Made
- In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from heat, chill until completely cooled.
- Shape chicken mixture into 6 patties using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in seperate shallow bowls.Roll patties in crumbs, then milk, then crumbs again.
- In a large skillet cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato, if desired.
- Uncooked patties may be frozen for up to 3 months. To prepare frozen patties, cook in butter for 5-6 minutes on each side or until golden brown.