23
Submitted by 2Bleu
"Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)"
photo by 2Bleu 
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
8 croquettes
- Serves:
- 4
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ingredients
- 2 cups roasted chicken, shredded (cooked leftovers)
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1⁄4 cup 2% low-fat milk
- 1 (6 ounce) box seasoned stuffing mix, mix for poultry (or Copycat Stove Top Stuffing Mix)
- 1 large egg, slightly beaten
- 2 tablespoons onions, chopped fine
- 2 tablespoons celery, chopped fine (optional)
- breadcrumbs, for dredging
- 1⁄4 cup vegetable oil, for frying (may need more or less)
-
Sauce
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 cup 2% low-fat milk
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directions
- Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
- Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
- Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
- Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
- MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
- Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.
Questions & Replies
-
Hi Do I use the spice mix that comes with the box of stuffing in this recipe? Do I need an egg wash for the bread crumbs to stick
Kathy D.
-
Can these be done in an air fryer?
-
Is there a way to make these without the egg? My friend was diagnosed with breast cancer and I’d love to make these for her but her son is allergic to eggs.
Sharon H.
-
how much of the soup do you put with chicken mix
fkillerby
see 2 more questions
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Reviews
-
My husband and I grew up in Chester County, Pa., close to the Lancaster area. Chicken croquettes were a delicious staple at all the diners and rest serving Pennsylvania Dutch food. We moved 12 years ago and haven't had them since. This recipe was super easy and very inexpensive to make. I doubled the recipe and fed 3 families, all of whom gave rave reviews! Thank you ever so much!!
debragburg
-
Easy Chicken Croquettes: Advise if you need 2 cans of the cream of chicken soup, because directions say to add a can of soup and the milk to mixture, but the sauce also requires a can of cream of chicken. If so do you add a can of milk or a different amount? The sauce needs spices too.
19.wah.55
-
Definitely NOT the croquettes that’s served here in Philly. The stove top stuffing completely throws the whole flavor off. It’s too much.
Dadandme8
-
From Reading, then Phila., PA and there they have chicken croquettes in the freezer for sale. How can I get then in Roanoke, VA where I now live??
Michael D.
-
Didn't try it. When I see canned condensed soup and stuffing out of a bag in the ingredient list it's flag down on the play and I look for another recipe that isn't chock full of salt and preservatives. Tasty, probably, healthy, not so much. For those who enjoy this recipe, go for it and thanks to the author for sharing. We all do what we can, just not always taking the same route.
fellinibean
see 18 more reviews
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Tweaks
-
I use rotisserie chicken and the recipe is more flavorful
Maureen O.
-
What a GREAT dish....just like the diners! It was my first time making this one. A few of the changes that I made...replaced can of chicken cream soup with can of cream of celery soup in the mix of stuffing etc. No onions or celery, added some poultry seasoning. Baked for 40 mintes then fryed in some oil until brown..this is key for the real deal. Served with mashed taters and corn...A REAL KEEPER!
luv2cookinpa
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
- 167 Followers
- 530 Recipes
- 53 Tweaks
Original Zaaarite. Food lovers.Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
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