Easy Chicken Croquettes

2Bleu's Note:

Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Bird's Thanksgiving Leftover Croquettes ;)

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 croquet ...

• 2 cups roasted chicken, shredded (cooked leftovers)
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1/4 cup 2% low-fat milk
• 1 (6 ounce) box seasoned stuffing mix, mix for poultry (or Copycat Stove Top Stuffing Mix)
• 1 large egg, slightly beaten
• 2 tablespoons onions, chopped fine
• 2 tablespoons celery, chopped fine (optional)
• breadcrumbs, for dredging
• 1/4 cup vegetable oil, for frying (may need more or less)

Sauce

• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1 cup 2% low-fat milk

Directions:

1. Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
2. Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
3. Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
4. Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
5. MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
6. Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

Reviews

[under12parsecs]

I made these a few months ago and comepletely forgot to rate it! I made using some leftover roast chicken, low fat cream of chicken soup and stovetop stuffing mix. The DH LOVED them. Served with the apple and onion gravy I had made for the roast chicken. Thanks for a wonderful and easy way to use up some leftovers!

[luv2cookinpa]

What a GREAT dish....just like the diners! It was my first time making this one. A few of the changes that I made...replaced can of chicken cream soup with can of cream of celery soup in the mix of stuffing etc. No onions or celery, added some poultry seasoning. Baked for 40 mintes then fryed in some oil until brown..this is key for the real deal. Served with mashed taters and corn...A REAL KEEPER!

[Sydney Mike]

Made this as given in the recipe & it was great, don't get me wrong, but another time I'd like to use a homemade stuffing & perhaps even a homemade cream of chicken soup! Still, these were easy to make & made a nice meal served over brown rice! A DEFINITE KEEPER! [Tagged, made & reviewed in Please Review My Recipe]