Chicken Rice Balls Recipe
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Chicken Rice Balls

By: Katy Martin  
"Here's a fun way to serve two delicious staple--chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods."

Rating: This weblink has been rated 13 times with an average star rating of 4.6 Read Reviews (12)

Rate/Review | 311 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup finely chopped celery
  • 1/3 cup sliced green onions, divided
  • 2 tablespoons butter
  • 2 tablespoons 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 cereal
  • 1 (10.75 ounce) can 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.x 2-in. baking dish. Bake, uncovered, at 350 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2007 by Liz 
Excellent! I used brown rice, omitted the celery, and used cream of chicken soup instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2007 by Julie 
Great for the whole family! The only things I did different (because I didn't get a chance to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Brooke Salt 
Good basic recipe. I used bread crumbs because I didn't have corn flakes. Still good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by TWINKEY362 
Thanks for the recipe...we made our exchange students "Korean Sticky Rice" in the rice cooker... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by HuskerGirl 
For as easy as this is, it was so good! I did use breadcrumbs instead of cornflakes and they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by Ruthy 
My family loved these rice balls. It makes me wonder "why didn't I think of this before?" I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2008 by Andrea 
This was excellent. Like another reviewer, I used regular onions as I didn't have green... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by SB 
This recipe works well as a filling for stuffed peppers. I boiled the green peppers for 5... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2008 by Shades of Green 
This recipe was pretty good... not a favorite, but I'd make it again. I used a pound of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2008 by azsunshinegirl 
My mom used to make these and this recipe is just as good as hers! I was so happy. My husband... MORE

 
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