Oven Easy Chicken Croquettes Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| 2 cups ground or finely chopped cooked chicken or turkey | ||
| Snipped parsley | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dried rosemary | 1/8 Teaspoon, crushed | |
| White bread slice | 8 | |
| Egg | 1 , beaten | |
| Butter | 2 Tablespoon, melted | |
| Cranberry-Claret Sauce | ||
Directions
Melt the 2 tablespoons butter; blend in flour.
Add milk and broth; cook and stir till bubbly.
Cool slightly.
Add chicken, parsley, salt, and rosemary.
Cover; chill several hours.
Trim crusts from bread; cut bread in 1/2 inch cubes.
Shape chicken mixture into 8 balls, using 1/2 cup mixture for each.
Dip balls in egg, then coat with bread cubes.
Place in greased shallow baking pan.
Brush with 2 tablespoons melted butter.
Bake at 375° till hot and toasted, about 30 minutes.
Add milk and broth; cook and stir till bubbly.
Cool slightly.
Add chicken, parsley, salt, and rosemary.
Cover; chill several hours.
Trim crusts from bread; cut bread in 1/2 inch cubes.
Shape chicken mixture into 8 balls, using 1/2 cup mixture for each.
Dip balls in egg, then coat with bread cubes.
Place in greased shallow baking pan.
Brush with 2 tablespoons melted butter.
Bake at 375° till hot and toasted, about 30 minutes.
Chef
