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 in. 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 | 509.93 Kcal (2135 kJ) | ||
| Calories from fat | 203.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.65g | 35% | |
|---|---|---|---|
| Cholesterol | 50.35mg | 17% | |
| Sodium | 1062.03mg | 44% | |
| Potassium | 341.68mg | 7% | |
| Total Carbs | 57.95g | 19% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 18.51g | 37% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 126.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 195.63 Kcal (819 kJ) | ||
| Calories from fat | 78.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 35% | |
|---|---|---|---|
| Cholesterol | 19.31mg | 17% | |
| Sodium | 407.44mg | 44% | |
| Potassium | 131.08mg | 7% | |
| Total Carbs | 22.23g | 19% | |
| Sugars | 0.64g | 7% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 7.1g | 37% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.6mg | 8% | |
| Calcium | 48.6mg | 13% | |
* 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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