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This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.—Larry Laatsch, Saginaw, Michigan
This recipe is:
Quick
Originally published as Chicken Patties in Taste of Home February/March 2004, p43
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 21, 2011 by enassar
These are delicious! My boys love them.
Reviewed on Nov. 24, 2010 by dorayflores
my 3 yr old that is a fussy eater loved this. Changes I made. Took the egg advice, instead of crackers I put wheat germ and some dijon mustard. Yummy!
Reviewed on Nov. 23, 2010 by s_pants
Nothing extraordinary, but a good, quick dinner solution.
Reviewed on Jun. 20, 2009 by ibinyon
I probably did something wrong, but next time instead of mayonnaise as the "holder" of the ingredients, I'll use an egg. My patties fell apart. :-(
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