Publisher Photo
Publisher Photo
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.
Recommended: Grandma's Best Suppers
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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. Cook and stir over medium heat until smooth and heated through; serve over balls. Yield: 4-6 servings.
Originally published as Chicken Rice Balls in Country Chicken Cookbook 1995, p60

Nutritional Facts

1 each: 303 calories, 13g fat (6g saturated fat), 90mg cholesterol, 837mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 17g protein.

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls. Yield: 4-6 servings.
Originally published as Chicken Rice Balls in Country Chicken Cookbook 1995, p60

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