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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
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

Printed from tasteofhome.com Jul 25, 2008

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Chicken Pom-Poms cont.

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 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).