Prep 0 mins
Cook 35 mins
This is my mother's recipe. Leftover Thanksgiving turkey makes a great substitution for the chicken, if you'd like. These are quite healthy since they're baked in the oven, not fried.
- 1 tablespoon butter
- 3 tablespoons flour
- 1 cup milk
- 8 ounces cooked chicken, minced
- 1 small onion, minced
- 1⁄4 cup bell pepper, minced
- 1 tablespoon fresh parsley
- 1 1⁄2 teaspoons mustard powder
- 1⁄2 teaspoon celery salt
- 3 slices whole wheat bread, crumbled
- 2 egg whites
- Melt butter in saucepan over medium heat. Add flour, and cook 2 minutes. Whisk in milk; cook 10 minutes or until thickened. Stir in chicken, onion, bell pepper parsley, mustard powder, and celery salt. Refrigerate for at least 1 hour.
- Preheat oven to 450. Place breadcrumbs and egg whites in separate bowls. Divide chicken mixture into four patties. It will be quite sticky, so work quickly. Roll in breadcrumbs, then egg, then breadcrumbs again.
- Place on greased baking sheet. Coat tops of croquettes with cooking spray. Bake 15 minutes, then reduce heat to 350, and bake for 20 more minutes or until croquettes are nicely browned.