Reviewer:

Reviewed: Feb. 19, 2001

This is VERY good stuff. My husband and I both loved them. We don't have a lot of time and this is good to throw together the night before and cook after work. Good with gravy as well as alone!One of my favorite ways to use leftover chicken.

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3 users found this review helpful

Reviewer:

GENIESADIE

Reviewed: Mar. 23, 2001

Nothing to write home about. It's a great way to use up leftover Turkey though. That's what I used and served it with turkey gravy. My kindergartener thought it was good. I'll probably not make it with chicken but will use this recipe when I have left over turkey again.

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Reviewer:

KAREN B.

Reviewed: Mar. 28, 2001

This recipe was so good. My husband and I have chicken at least 2 or 3 times a week and this was a good change. If anyone doesn't like salmon croquettes or even if you do, you will like this recipe.

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Reviewer:

TANYAE

Reviewed: Jul. 23, 2001

A nice and easy recipe for leftover chicken, though I did have to add more egg than was called for to get the patties to stick together. Thanks!

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Reviewer:

CCSargent

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Aug. 15, 2001

My husband liked this more than I did, but he covered his with hot sauce so I don't know how he even tasted them. I would make it again when I had leftover chicken, but I would add some hot sauce to the mixture and possibly some garlic because it did seem to lack some flavor. BTW, I used rotisserie chicken and cilantro in place of the parsley.

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Reviewer:

LINDABTX

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mckinney, Texas, USA

Reviewed: Aug. 25, 2001

Good way to use leftover chicken. A little time-consuming. Would definitely make them again.

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Reviewer:

BETHANYFRYE

Reviewed: Sep. 23, 2001

I see from reading the comments I should have noted I use extra-large eggs. Also, a simple sauce to go with it: (1) blanch almonds; (2) in a jar (or other closeable container) place 1 tbs cornstarch and add 2 oz water; shake well; (3) in a saucepan, bring milk to just a warm temperature, add cornstarch/water and stir until desired thickness; (4) remove from heat and add blanched almonds. Salt and pepper to taste.

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Reviewer:

Bubbe

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Apr. 30, 2002

This recipe turned out to be like eating raw dough, even though I cooked it as directed. It was dry, heavy and did not have much taste. I would not make this again and actually am sorry I wasted three cups of good leftover chicken on it. They ended up in the trash.

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9 users found this review helpful