I was completely winging it- made some changes and this turned out so good! Used a package of ground chicken (because that's what I had)- cooked it with salt, pepper & poultry seasoning. In a bowl, mixed the cooked chicken, almost half the can of cream of chicken soup, breadcrumbs, touch of s&p, about 1/3 large onion cooked for a few minutes. Didn't have celery but if I did I would have cooked it w/ onion too. Had chive cream cheese so cut into blocks and wrapped the chicken mixture around each block and molded into a large meatball shape. Refrigerated balls for about an hour. Rolled balls into bread crumbs right before cooking- tried one in the shortening and it fell apart (probably because these were very moist- will add a few more bread crumbs to the mix next time to hold shape but not so much to dry them out), then threw in the deep fryer at about 350 degrees- they cooked in about 3 minutes. On stove, heated up the rest of the chicken soup, some milk, parmesean cheese, s&p, poultry seasoning, and some of the cream cheese until it was a yummy sauce. My husband said they could be served in a restaurant! Next time my only changes may be trying chopped cooked chicken breasts(although the ground chicken was easy and great too), may add some celery, add a slightly bigger chunk of the cream cheese in the center of balls (can't get enough cream cheese), and may try a little egg dip before I breadcrumb the outer ball.
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I was completely winging it- made some changes and this turned out so good! Used a package of...