My husband had these growing up, and they’re a comfort food for him.\u00a0 Many thanks to my mother-in-law, who is a brilliant cook.<\/p>\n
Ingredients:<\/p>\n
Melt the butter in a medium saucepan, and saute the celery and green onion until just softened, not more than 2 minutes.\u00a0 Transfer contents to a large mixing bowl.\u00a0 Add fllour, rice, chicken, and white cheddar cheese.\u00a0 Add 1\/2 of the chicken stock.\u00a0 Lightly beat the egg, then add to mixture.\u00a0 Add salt, pepper, and herbs.\u00a0 You’re going to have to use your hands on this one to mix thoroughly.\u00a0 You want to make ping pong ball sized balls.\u00a0 Check the density, and add the remaining chicken stock by tablespoons full as needed.<\/p>\n
Preheat oven to 375 degrees.\u00a0 Do something non-stick to a cookie sheet:\u00a0 parchment paper, non-stick spray, or trust your Teflon.<\/p>\n
Roll each ball into the crushed cornflakes until completely coated and place on cookie sheet 1 inch apart.\u00a0 Bake in oven 10 minutes or until your cornflake crust is crisp.<\/p>\n
While baking the balls, combine the mushroom soup and milk in a small saucepan and bring up to heat.<\/p>\n
To serve, drizzle a good amount of the sauce over the chicken balls, but don’t drench them in it so they get mushy.\u00a0 Sprinkle with remainder of the green onions.\u00a0 This recipe makes 2 meals for my husband and I, or serves 6 as part of a finger-food buffet.<\/p>\n
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My husband had these growing up, and they’re a comfort food for him.\u00a0 Many thanks to my mother-in-law, who is a brilliant cook. Ingredients: 3 T. butter 1\/2 c. celery, finely diced 1\/2 c. green onion, chopped + 2 more … Continue reading