Chicken Balls with Mushrooms
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk, or chicken broth, Shortcut
- 2 cups cooked chicken, diced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon salt
- dash black pepper
- 6-8 slices white bread
- 1 egg, beaten
- 1 recipe Mushroom Sauce, Link in Notes
Instructions
- Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
- When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
- Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
- Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
- Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
- Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
- Bake for 20 minutes or until heated through and the bread crumbs are toasted.
- While the balls are baking, prepare the Mushroom Sauce.
- To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
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