- 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 shredded cheddar cheese
- 10 cups soft bread crumbs
- 3 tablespoons paprika
- 10 jars (12 ounces each) chicken gravy
- 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 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).
Reviews forChicken Pom-Poms
"My family LOVES these. I make them twice a year a least for the large family gatherings. At first I halved the recipe, thinking it was too much, but they get eaten so quickly and travel on picnics and hikes so well that I couldn't seem to make enough. We do not use as much dipping gravy. Maybe two cans for the whole recipe. They do not melt or fall apart at all for us. They are just perfect and my favorite large group recipe hands down. To answer your question SRRIECK I have to ask more questions, have you been adding the dipping gravy into the recipe? There is a large measure of gravy on the ingredient list that does NOT go into the recipe, but gets served warm on the side for pouring over the pom poms as you serve them. If you were to accidentally add thus gravy to the batter, i can see that flattening the balls completely. Another thought: Have you been cooking the sticky mix that holds it all together until it thickens like pudding? If you were to mix this without cooking until it thickens, it would be like mixing up a cook and serve pudding mix without it ever thickening over the low flame. I wait until mine gets SUPER thick and sticky even before I add the grated cheese, kind of like making a rue. Hope that helps."
"Every time I've made these they sort of melt in the oven.They come out flat & not like a ball at all. I have refrigerated them then baked them & still no luck Can someone give me tips on what I can do to fix this?"
"Awesome! Will make again, and again!"