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Chicken Rice Balls

Chicken Rice Balls

"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."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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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Reviews

Read all reviews 21
  1. 25 Ratings

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Most helpful positive review

Excellent! I used brown rice, omitted the celery, and used cream of chicken soup instead of cream of mushroom for the sauce. All worked well. Will definitely make these again!

Most helpful critical review

We thought these tasted ok, but they fell apart. I added leftover gravy to the sauce to give it more flavor. Glad I was able to put leftovers to good use, but not sure if I'll make them again.

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Excellent! I used brown rice, omitted the celery, and used cream of chicken soup instead of cream of mushroom for the sauce. All worked well. Will definitely make these again!

Great for the whole family! The only things I did different (because I didn't get a chance to go to the store) was use regular chopped onions instead of green ones, and I added about a half cup...

Thank you for a wonderful recipe. It is hard to find meals my son will eat and he asked for seconds. My daughter says "it's great". I used cream of chicken soup because the kids don't like mu...

This recipe works well as a filling for stuffed peppers. I boiled the green peppers for 5 minutes and then placed them in ice cold water. I then prepared the recipe as directed but omitted the...

This recipe was pretty good... not a favorite, but I'd make it again. I used a pound of ground chicken breast and that was way easier than using chicken breasts and cutting them up.

These rice balls were delicious and a great way to use leftovers. They were easy to put together and a nice change from our usual fare. I did add minced garlic and would add just a little more...

These were very good. I use finely diced leftover chicken breast meat. I didn't have cornflakes so used panko crumbs, and also didn't have the soup but had leftover turkey gravy so used that i...

For as easy as this is, it was so good! I did use breadcrumbs instead of cornflakes and they were a little sticky to shape, but worth it! Great for leftover chicken...will keep it to use next ti...

My mom used to make these and this recipe is just as good as hers! I was so happy. My husband hates mushroom soup however, but if you substitute cream of celery soup, it works like a dream.

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