Would you believe I hadn't eaten chicken croquettes since high school? The best ones were from restaurants as my mom never made such things. I remember L.S. Ayres Colonial Room served these, as did the old Evans Cafeteria on Indianapolis' north side. If anyone has any idea what happened to Evans fabulous recipes, please let me know. Those dishes were fantastic!
Anyway, after
scouring the Web for suitable recipes, I found this one. Very easy,
uncomplicated, and it takes advantage of one convenience food item almost
everyone has in the cupboard: Cream of chicken soup. These croquettes make up
quickly; the soup serves as both binder and creamy sauce.
Note: It is important to chill the croquettes before frying. Croquettes will be too soft and may fall apart during cooking if not chilled properly.
Ingredients:
Directions:
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion, and 1/4 tsp. poultry seasoning. Mix well and shape into 6 croquettes (Patties will do). Chill in
refrigerator for about 1 hour.
Remove croquettes from fridge and roll in bread crumbs.
In large skillet, melt shortening. Brown croquettes in hot fat, about 3 to 4 minutes per side. You just want to nicely brown them.
Meanwhile, in a small saucepan, combine rest of soup, milk, and 1/8 tsp poultry seasoning. Heat over low flame, stirring occasionally. Serve sauce over croquettes.RETURN TO:
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