Chicken Croquettes
Inspired by
The Dark Locket
by Chris Witt
Cook Time:
20 minutes
Total Time:
3 hours 20 minutes
Equipment:
measuring cup
measuring spoon
cutting board
knife
large bowl
(2) wooden spoons
skillet
tongs/spatula
small saucepan
Ingredients
2 c. chicken, roasted and shredded
10-1/2 oz. condensed cream of chicken soup
1/4 c. 2% milk
6 oz. seasoned stuffing mix for poultry
1 large egg
2 tbsp. onions, finely chopped
2 tbsp. celery, finely chopped
1/4 c. vegetable oil
Breadcrumbs, as needed for dredging
Sauce
10-1/2 oz. condensed cream of chicken soup
1 c. 2% milk
Directions
In a large bowl, mix the chicken, soup, stuffing mix, egg, onion, and celery together. Refrigerate for at least 3 hours.
Taking 3/4 c. of the refrigerated mixture, create a log shape . Drop the log onto the counter to flatten the bottom and create a cone shape - about 3" high and 2" in diameter. Or feel free just to form patties instead. Continue until all of the mixture is used up.
Roll croquettes in breadcrumbs.
Place 1/4" of oil in the bottom of a skillet and heat on medium heat.
Fry croquettes in oil, turning over occassionally until they are golden brown on all sides and on the bottom, approximately 10-15 minutes.
Place finished croquettes in the oven to keep warm.
To make the sauce, stir the soup and milk in a small saucepan over medium heat until warm and creamy.
Pour sauce over croquettes or serve sauce on the side.