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Prep Time: 40 Minutes Cook Time: 14 Minutes |
Ready In: 54 Minutes Servings: 4 |
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This recipe came from my mom's Sunday school class. These have been a staple at showers, teas, weddings, and get-togethers for years. I make these up sometimes just for snacks or a change from chicken nuggets. My 5 yr. old thinks they're great. :) Ingredients:
1 1/2 cups finely chopped cooked chicken |
1/3 cup chopped almonds, toasted |
1 cup chicken broth |
1/2 cup vegetable oil |
2 teaspoons worcestershire sauce |
1 tablespoon dried parsley flakes |
1 teaspoon seasoning salt |
1/2-1 teaspoon celery seed |
1/8 teaspoon cayenne pepper |
1 cup all-purpose flour |
4 eggs |
Directions:
1. Combine the chicken and almonds, set aside.
2. In a large saucepan, combine the next 7 ingredients; bring to a boil.
3. Add flour all at once; stir until a smooth ball forms.
4. Remove from the heat and let stand for 5 minutes.
5. Add eggs one at a time, beating well after each.
6. Beat until smooth.
7. Stir in chicken and almonds.
8. Drop by heaping teaspoonfuls onto a greased baking sheet.
9. Bake at 450° for 12 to 14 minutes or until golden brown.
10. Serve warm.
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