Homemade Chicken Croquettes

TIP
Croquettes are good for being sneaky. You can finely chop most any vegetable and hide it inside--carrots, mushrooms, peppers. Use about 1/2 cup. You can see I put celery into my recipe!

INGREDIENTS
celery, chopped -- 1/2 cup
onion, chopped -- 1/2 cup
cream of mushroom soup -- 1 cup (one can)
chicken, cooked and chopped -- 2 1/2 cups
bread crumbs -- 1 1/2 cups

Coating:
bread crumbs -- 1 1/2 cups
2 eggs, beaten

oil for frying

I saute the onion and celery in a bit of water to soften. Then I mix all the ingredients with my hands. It should cling together but not be too sticky. Form meatball sized balls or logs.

Dip the croquettes into beaten egg then roll in more bread crumbs.

TIP
This is a great recipe for using up bread crumbs since it takes several cups worth. Whenever your bread is stale, just crumb it by hand or in a food processor and store it in the freezer in a plastic bag until you want to make croquettes.

Download a PDF of this recipe.

INGREDIENTS
1/2 cup chopped mushrooms
2 Tbsp. finely minced onion
6 Tbsp. butter
6 Tbsp. flour
1/2 tsp. salt
1 cup of milk
1 cup of chicken stock

Saute the onions and mushrooms until soft; remove to a plate or bowl.



Melt the butter in a pan and add flour and salt, whisking constantly. When mixed and bubbly, slowly pour in the liquid ingredients and continue whisking. Simmer until thick. Then add back the mushrooms and onions.