My husband had these growing up, and they’re a comfort food for him. Many thanks to my mother-in-law, who is a brilliant cook.
- 3 T. butter
- 1/2 c. celery, finely diced
- 1/2 c. green onion, chopped + 2 more green onions sliced on the diagonal for garnish
- 2 T. flour
- 1/2 c. chicken stock
- 2 c. cooked rice, cold
- 1.5 c. cooked chicken, small dice
- 1/2 c. white cheddar cheese, diced or fine shred
- 1 egg
- salt & pepper to taste
- pick your seasonings/herbs: we sometimes use poultry seasoning, sometimes Italian herb blend, sometimes just a little nutmeg
- 1 c. crushed corn flakes, FINELY crushed, to the consistency of bread crumbs
- 1 can cream of mushroom soup
- 1/4 c. milk
Melt the butter in a medium saucepan, and saute the celery and green onion until just softened, not more than 2 minutes. Transfer contents to a large mixing bowl. Add fllour, rice, chicken, and white cheddar cheese. Add 1/2 of the chicken stock. Lightly beat the egg, then add to mixture. Add salt, pepper, and herbs. You’re going to have to use your hands on this one to mix thoroughly. You want to make ping pong ball sized balls. Check the density, and add the remaining chicken stock by tablespoons full as needed.
Preheat oven to 375 degrees. Do something non-stick to a cookie sheet: parchment paper, non-stick spray, or trust your Teflon.
Roll each ball into the crushed cornflakes until completely coated and place on cookie sheet 1 inch apart. Bake in oven 10 minutes or until your cornflake crust is crisp.
While baking the balls, combine the mushroom soup and milk in a small saucepan and bring up to heat.
To serve, drizzle a good amount of the sauce over the chicken balls, but don’t drench them in it so they get mushy. Sprinkle with remainder of the green onions. This recipe makes 2 meals for my husband and I, or serves 6 as part of a finger-food buffet.