Best Easy Chicken Croquettes Recipe 45 Food

BEST EASY CHICKEN CROQUETTES

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.

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

CHICKEN CROQUETTES

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.

EASY CHICKEN CROQUETTES

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.

BEST EASY CHICKEN CROQUETTES RECIPE - (4/5)

Steps:

• 1. 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 or patties. Chill in refrigerator for about 1 hour 2. Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1-2 tbsp shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 tsp poultry seasoning. Heat over low heat, stirring occasionally. Serve sauce over croquettes

CHICKEN CROQUETTES

Steps:

• Melt butter in saucepan over medium heat. Add flour, and cook 2 minutes. Whisk in milk; cook 10 minutes or until thickened. Stir in chicken, onion, bell pepper parsley, mustard powder, and celery salt. Refrigerate for at least 1 hour.
• Preheat oven to 450. Place breadcrumbs and egg whites in separate bowls. Divide chicken mixture into four patties. It will be quite sticky, so work quickly. Roll in breadcrumbs, then egg, then breadcrumbs again.
• Place on greased baking sheet. Coat tops of croquettes with cooking spray. Bake 15 minutes, then reduce heat to 350, and bake for 20 more minutes or until croquettes are nicely browned.