Print Options

Back to Chicken Pom-Poms >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chicken Pom-Poms

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

40-45 ServingsPrep: 30 min. + chilling Bake: 25 min.

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 (32 ounces) shredded cheddar cheese
10 cups soft bread crumbs
3 tablespoons paprika
10 jars (12 ounces each) chicken gravy

Directions

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.
Stir the rice, chicken and cheese into the sauce mixture. Combine

2 of 2

Chicken Pom-Poms (continued)

Directions (continued)

breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls
of chicken mixture into 2-in. balls; roll in crumb mixture.
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. Yield: 40-45 servings (2 pom-poms each).

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