Recipe by Nicole Brummett
This recipe came from my mom's Sunday school class. These have been a staple at showers, teas, weddings, and get-togethers for years. I make these up sometimes just for snacks or a change from chicken nuggets. My 5 yr. old thinks they're great. :)
Top Review by swiz58
I found these in a Taste of Home appetizer cookbook. I changed the recipe a bit I didn't have celery seed and couldn't find my seasoned salt. (We were at the cottage) I added chopped chives instead of the celery and added a dash of dry mustard and garlic powder to the salt. I thought they were just okay but I had made them for patio party so i took them anyway. They were a hit so maybe I am not the best judge. I would have given them a three but the guests thought they were a 5 delicious so I am compromising on a 4. Thanks for posting.
- 1 1⁄2 cups finely chopped cooked chicken
- 1⁄3 cup chopped almonds, toasted
- 1 cup chicken broth
- 1⁄2 cup vegetable oil
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 1 teaspoon seasoning salt
- 1⁄2-1 teaspoon celery seed
- 1⁄8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 eggs
Directions See How It's Made
- Combine the chicken and almonds, set aside.
- In a large saucepan, combine the next 7 ingredients; bring to a boil.
- Add flour all at once; stir until a smooth ball forms.
- Remove from the heat and let stand for 5 minutes.
- Add eggs one at a time, beating well after each.
- Beat until smooth.
- Stir in chicken and almonds.
- Drop by heaping teaspoonfuls onto a greased baking sheet.
- Bake at 450° for 12 to 14 minutes or until golden brown.
- Serve warm.