Chicken Pom-Poms 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Pom-Poms cont. 10 cups soft bread crumbs 3 tablespoons paprika 10 jars (12 ounces each) chicken gravy In a large Dutch oven or stockpot, 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. Cook and stir until mixture comes to a boil; cook and stir 1-2 minutes longer or until very thick. Cool. Cover and refrigerate for at least 3 hours. Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Pom-Poms 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). Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008