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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's a fun way to serve two delicious staplechicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods. Ingredients:
1/2 cup finely chopped celery |
1/3 cup sliced green onions, divided |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
2 cups cooked rice |
1-1/2 cups finely chopped cooked chicken |
1/2 cup shredded cheddar cheese |
1 egg, lightly beaten |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon poultry seasoning |
1/2 cup finely crushed cornflakes |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup milk |
Directions:
1. In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed.
2. Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes.
3. Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls. Yield: 4-6 servings.
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