Directions:
- In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours.
- Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture.
- Place 3 inches apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms. Yield: 40-45 servings (2 pom-poms each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.54 Kcal (2008 kJ) | ||
| Calories from fat | 228.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.38g | 39% | |
|---|---|---|---|
| Cholesterol | 60.55mg | 20% | |
| Sodium | 1019.22mg | 42% | |
| Potassium | 297.79mg | 6% | |
| Total Carbs | 43.4g | 14% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 19.5g | 39% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 212.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 196.18 Kcal (821 kJ) | ||
| Calories from fat | 93.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 39% | |
|---|---|---|---|
| Cholesterol | 24.77mg | 20% | |
| Sodium | 416.97mg | 42% | |
| Potassium | 121.83mg | 6% | |
| Total Carbs | 17.75g | 14% | |
| Sugars | 0.89g | 9% | |
| Dietary Fiber | 1g | 10% | |
| Protein | 7.98g | 39% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.7mg | 9% | |
| Calcium | 87mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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