Reviewed: May 24, 2012

Great use of chicken meat from a store bought roasted chicken. I cook for 2 and end up with alot of chicken.I reserve most of the remaining meat and can use it in a recipe like this. I always make broth from the carcass, so I used the meat picked from those bones to make a puree, then added the egg ( 1/4c egg substitute) and pureed some more ...no need for breadcrumbs! Chopped red pepper with the onions and some cilantro. It was delicious on top of brown rice with Salsa topping, a little low fat cheddar on top and a dollop of nonfat sour cream.

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Reviewer:

marnic

Reviewed: Apr. 24, 2012

These were good, i added a little garlic, and some mushrooms to the onions, i also used dried parsley. I just think that something is missing, maybe some kind of sauce, i served eith some mexican crema flavored with pepper garlic salt and lemon. Yep i will make this again, it beat chicken salad sandwiches all the time!

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Reviewer:

mommietotwo

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Cooking Level: Intermediate

Home Town: Greenwood, California, USA

Living In: Roseville, California, USA

Reviewed: Jan. 22, 2012

This was a very good base recipe. I had some left over rotisserie chicken and was trying to find something to make with it... I altered the recipe to work with items I already had in my kitchen. I didn't have any bread crumbs... but I had some garlic & onion croutons which I ground up in my food processor, and those worked great! I seasoned it with some fresh ground pepper, Italian seasoning, Parmesan cheese, dried parsley flakes, and a dash of creole seasoning. I also used 3 eggs, since 2 still made it too dry. I baked it at 350 for 12 minutes, then took it out and added some mozzarella on top, put it back in for 5 minutes to melt... then added some spaghetti sauce and a tad more mozzarella and a sprinkle of garlic powder and parmesan then baked it for another 7 minutes. In then end, it turned out wonderfully! My fiance and I loved them!

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Reviewer:

Lydia

Reviewed: Jan. 20, 2012

A great way to use up leftover chicken. 2 eggs didn't seem to be enough. Ended up using 3. Old Bay adds a little kick. :-)

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Reviewed: Jan. 4, 2012

these reminded me a lot of turkey and stuffing.. they tasted pretty good... i did have to add two more eggs and a little milk to make them hold together... also i added some red pepper flakes and used italian seasoned bread crumbs.... it took them about 10 minutes to fry in an electric fry pan at 250... i will consider trying the baking method next time... good recipe

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Reviewer:

ChefScharny

Reviewed: Jan. 1, 2012

This was very good - and mother-in-law and husband approved! :) I used leftover turkey and minced it. I didn't have bread crumbs so I ground up some chicken flavored stuffing until it was like breadcrumbs and used it. Having done that, I should have used less onion, but they still turned out tasty! I will definitely make these again.

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Reviewer:

Tammy A.

Cooking Level: Intermediate

Home Town: Utica, New York, USA

Living In: Webster, North Carolina, USA

Reviewed: Dec. 20, 2011

I wasn't sure what to expect so they were okay but not great like other posters raved about. I took hints from the other reviewers and added more seasoning. I I used 1/2 c chicken boullion along with the 2 eggs and it was plenty moist. I only used about 1/2 cup onion and found it too much for my liking. I was short on breadcrumbs and used 1/2 pkg. stovetop ground up but that may have dominated the flavour. My teens don't like onion and were picking it out unfortuantely. (I didn't use a food processor). I'd hoped my husband would love them. He said, "It's better than hamburger helper." I'm just happy to make something from scratch and use up my rotissery chicken from last night, which was exactly 3 cups. I don't think I would ruin chicken breasts for this. It is similar to chicken parmagian so I would have just breaded the breast. Would I make again? Perhaps I'd try altering the recipe again on leftover chicken and see what happens next time. Like another poster said, messes up the kitchen and a bit time consuming.

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Reviewer:

Tasteyer

Reviewed: Nov. 22, 2011

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Reviewer:

mjinsouthern CA

Reviewed: Oct. 24, 2011

Don't forget to add some garlic and parmesan cheese. It flavors it even more.

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Reviewer:

Mousie0804

Reviewed: Oct. 13, 2011

This is a wonderful way to use leftovers! I followed the directions listed by cooking cutie concerning the roux,and also added basil, oregano, garlic, thyme to the dry mix. The roux does keep the patties moist. Also if you have a food processor,definitely use that to chop up the chicken, it really helps. I didn't have onions on hand so I used French's Fried Onions. Honestly this will taste wonderful no matter what spices you decide to use. I read someone's review that mentioned using stuffing instead of breading, I think I will give that a try next time.

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