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Chicken Rice Balls

Here's a fun way to serve two delicious staple—chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.

4-6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1/2 cup finely chopped celery
1/3 cup sliced green onions, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups cooked rice
1-1/2 cups finely chopped cooked chicken
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon poultry seasoning
1/2 cup finely crushed cornflakes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup milk

Directions

In a medium saucepan, saute celery and half of the onions in butter
until tender. Stir in flour. Add broth; cook and stir for 2 minutes
(mixture will be thick). Stir in rice, chicken, cheese, egg, salt,
chili powder and poultry seasoning until well mixed.
Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place
in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
350° for 25-30 minutes.
Meanwhile, in a saucepan, combine soup, milk and remaining onions.

2 of 2

Chicken Rice Balls (continued)

Directions (continued)

Cook and stir over medium heat until smooth and heated through;
serve over balls. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 303 calories, 13 g fat (6 g saturated fat), 90 mg cholesterol, 837 mg sodium, 29 g carbohydrate, 1 g fiber, 17 g protein.