Chicken & Rice Balls
Prep
5m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken & Rice Balls
| 1 cup chopped celery |
| 4 Tbs butter |
| 4 Tbs flour |
| 1/2 cup chicken broth |
| 1 tsp salt |
| 182 tsp poultry seasoning |
| 1 cup shredded cheddar cheese |
| 1 tsp chili powder |
| 2 eggs beaten |
| 1/2 cup onion |
| 4 cups cooked rice |
| 1 cup cornflake crumbs |
| 3 cups diced chicken |
| 1 10.5 ounce can cream of mushroom soup |
| 1 10.5 ounce can cream of chicken soup |
| 1/2 cup milk |
Chicken & Rice Balls Directions
- Cook clery and onions in butter until tender.
- Add broth and flour.
- Cook and stir until thick.
- Stri in the cooked rice, chicken, cheese, egg andseasoning.
- Form into 24 balls and roll in cornflake crumbs.
- Bake at 350° for 25-30 minutes
- Heat soup with the 1/2 cup milk.
- Serve over balls.
Nutrition facts
Per Serving
| Kcal: | 728 kcal |
| Fibers (g): | 8.8g |
| Sodium (mg): | 935mg |
| Carbs: | 109.1g |
| Sugar (g): | 3.4g |
| Fat: | 19g |
| Saturated fat (g): | 9.5g |
| Cholesterol: | 75mg |
| Proteins: | 32.4g |
