Total Time
54mins
Prep 40 mins
Cook 14 mins

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. :)

Ingredients Nutrition

Directions

  1. Combine the chicken and almonds, set aside.
  2. In a large saucepan, combine the next 7 ingredients; bring to a boil.
  3. Add flour all at once; stir until a smooth ball forms.
  4. Remove from the heat and let stand for 5 minutes.
  5. Add eggs one at a time, beating well after each.
  6. Beat until smooth.
  7. Stir in chicken and almonds.
  8. Drop by heaping teaspoonfuls onto a greased baking sheet.
  9. Bake at 450° for 12 to 14 minutes or until golden brown.
  10. Serve warm.
Most Helpful

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.

swiz58 July 13, 2012