Best Easy Chicken Croquettes Food

EASY CHICKEN CROQUETTES

Ingredients:

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

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• 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.
• 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).
• 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.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

CHICKEN CROQUETTES

Ingredients:

• 2 tablespoons butter
• 1/4 cup onion, finely chopped
• 1/8 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup milk
• 2 slices white bread, chopped fine
• 1/2 lb cooked chicken breast, chopped coursely
• flour
• 1 beaten egg
• breadcrumbs
• vegetable oil

Steps:

• Melt butter in saucepan.
• Add onion and saute until tender.
• Add flour, salt and pepper.
• Add milk slowly and cook, stirring constantly until it thickens.
• Remove from heat and mix in the bread and chicken.
• Chill one hour.
• Shape into 4 patties.
• Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
• Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
• Fry croquettes until browned, turning once.
• Drain on paper towels.

BEST EASY CHICKEN CROQUETTES

Ingredients:

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 ½ cups finely chopped, cooked chicken meat
• ¼ cup Italian-style dry bread crumbs
• 2 tablespoons minced celery
• 1 tablespoon minced onion
• ¼ teaspoon poultry seasoning
• 1 tablespoon shortening
• ½ cup milk
• ⅛ tablespoon poultry seasoning
• ½ cup Italian-style dry bread crumbs, for rolling

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.