Chicken Croquettes
(Rev 3 - 01 Dec 2015; Rev 2 - January 2014) - original recipe by Barry L. Kramer

Preparation time: most of an hour
Cooking time: about a half hour

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Chicken Croquettes
This is Rev 3 - 01 Dec 2015 (this is good)
[previous Rev 2 - january 2014]

2 1/4 C cooked chicken, chopped
1 T bread crumbs
1 t onion powder
1/4 t ground mustard
1/4 t garlic powder
fresh ground pepper, to taste
2 1/2 t Butt Rub spicy seasoning (or another seasoning mix that you like)
1 t Lawry's seasoned salt
1/2 t chicken base dissolved with 1 t water
4 heaping T cream of mushroom soup (should try others like cream of chicken)
2 or 3 celery stalks, finely chopped
1 medium cooking onion, finely chopped

1. Sautee onion and celery in butter or olive oil until getting soft. Should be about 1/2 C after cooking.

2. Combine ingredients to be homogeneous.

3. Cool, covered, in refrigerator until firm to keep them from breaking apart, about an hour.

4. Prepare coating:
- Beat 2 eggs in bowl.
- Put flour in another bowl.
- Put bread crumbs in a third bowl.

5. Quickly form chicken mixture into small patties.

6. Coat outside with flour, then dip in egg, then cover with bread crumbs, and fry in olive oil at 375 degrees.

These are good with gravy. For an easy recipe, make a packet of Knorr Chicken Gravy as directed on the package and optionally combine with the remainder of the can of cream of mushroom soup that wasn't used in the croquettes. This can be cooked simultaneously to frying.

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