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Chicken Pom-Poms

Total Time

Prep: 30 min. + chilling Bake: 25 min.

Makes

40-45 servings (2 pom-poms each)

These golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, Jamaica
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Ingredients

  • 4 celery ribs, chopped
  • 1 large onion, finely chopped
  • 1 cup butter, cubed
  • 2 cups all-purpose flour
  • 3 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups nonfat dry milk powder
  • 1/4 cup chicken bouillon granules
  • 16 cups cooked long grain rice
  • 12 cups chopped cooked chicken
  • 8 cups shredded cheddar cheese
  • 10 cups soft bread crumbs
  • 3 tablespoons paprika
  • 10 jars (12 ounces each) chicken gravy

Directions

  1. In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours.
  2. Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture.
  3. Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.

Nutrition Facts

2 each: 325 calories, 13g fat (8g saturated fat), 67mg cholesterol, 677mg sodium, 30g carbohydrate (4g sugars, 1g fiber), 20g protein.

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