Comforting Chicken Croquettes Recipe Baked

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EASY CHICKEN CROQUETTES



Easy Chicken Croquettes image

Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)

Provided by 2Bleu

Categories     Chicken

Time 45m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 11

2 cups roasted chicken, shredded (cooked leftovers)
1 (10 1/2 ounce) can condensed cream of chicken soup
1/4 cup 2% low-fat milk
1 (6 ounce) box seasoned stuffing mix, mix for poultry (or Copycat Stove Top Stuffing Mix)
1 large egg, slightly beaten
2 tablespoons onions, chopped fine
2 tablespoons celery, chopped fine (optional)
breadcrumbs, for dredging
1/4 cup vegetable oil, for frying (may need more or less)
1 (10 1/2 ounce) can condensed cream of chicken soup
1 cup 2% low-fat milk

Steps:

  • Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
  • Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
  • Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
  • Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
  • MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
  • Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

CHICKEN CROQUETTES



Chicken Croquettes image

You can use turkey, chicken, salmon, shrimp...whatever you like...for the main ingeredient in these croquettes - I used chicken. GREAT every time! Makes 4 patties, 2 servings.

Provided by Jimijoe 43

Categories     High Protein

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, finely chopped
1/8 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
2 slices white bread, chopped fine
1/2 lb cooked chicken breast, chopped coursely
flour
1 beaten egg
breadcrumbs
vegetable oil

Steps:

  • Melt butter in saucepan.
  • Add onion and saute until tender.
  • Add flour, salt and pepper.
  • Add milk slowly and cook, stirring constantly until it thickens.
  • Remove from heat and mix in the bread and chicken.
  • Chill one hour.
  • Shape into 4 patties.
  • Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
  • Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
  • Fry croquettes until browned, turning once.
  • Drain on paper towels.

LEFTOVER CHICKEN CROQUETTES



Leftover Chicken Croquettes image

A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.

Provided by Jeanne Gold

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 6

Number Of Ingredients 7

3 cups cooked, finely chopped chicken meat
1 ½ cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 24.7 g, Cholesterol 120.1 mg, Fat 7.8 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 2.2 g, Sodium 660.1 mg, Sugar 4.1 g

CHICKEN CROQUETTES



Chicken Croquettes image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 21

1 cup milk
1 cup fresh chicken stock (canned broth may be substituted)
1/4 teaspoon white pepper
2 teaspoons freshly chopped parsley leaves
Salt, to taste (only if using fresh chicken stock)
1/4 pound butter
1 stalk celery, minced
1 cup all-purpose flour
1 1/4 pounds cooked chicken meat, ground in food processor
2 cups milk
2 eggs
1/8 teaspoon salt
3 cups all-purpose flour or cracker meal
3 cups breadcrumbs
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken stock
2 teaspoons chopped fresh parsley leaves
Pinch white pepper and salt
Salad oil or liquid shortening, for frying
Mashed potatoes, for serving

Steps:

  • For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
  • Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
  • For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
  • Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

PAN FRIED CHICKEN CROQUETTES



Pan Fried Chicken Croquettes image

This recipe makes flavorful chicken or turkey croquettes that are crisp on the outside but moist on the inside. The way to keep the croquettes moist is by adding a homemade white sauce to the chicken mixture.

Provided by CookingCutie

Categories     Meat and Poultry Recipes     Chicken

Time 2h55m

Yield 6

Number Of Ingredients 14

¼ cup butter
¼ cup flour
½ cup milk
½ cup chicken broth
3 cups finely chopped cooked chicken
1 ½ cups seasoned bread crumbs, divided
2 eggs, beaten
¼ cup minced onion
1 tablespoon dried parsley
¼ teaspoon garlic powder
⅛ teaspoon celery seed
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
¼ cup oil, or as needed

Steps:

  • Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
  • Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
  • Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
  • Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 375.9 calories, Carbohydrate 26.5 g, Cholesterol 136.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.6 g, Sodium 684.6 mg, Sugar 3.2 g

CHICKEN CROQUETTES



Chicken croquettes image

Want an alternative to traditional croquettes? Try our chicken croquettes recipe! They are healthier and very tasty. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });

Provided by Pedro Barbosa

Categories     Appetizers, Chicken, Meat, Recipes

Time 50m

Yield 18 units

Number Of Ingredients 12

450 grams (1 pound) chicken breasts
1 medium onion
1 teaspoon Worcestershire sauce
Pepper (to taste)
Parsley (to taste)
2 eggs
Breadcrumbs
3 cloves of garlic
1 small onion to cook the chicken breasts
1 drizzle of olive oil
Salt (to taste)
Vegetable oil for frying

Steps:

  • Place the chicken breasts in a saucepan with water seasoned with salt, a little olive oil and a small peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 5 minutes. Turn off the heat, drain the chicken breasts with a skimmer and let cool slightly.
  • Cut the chicken breasts into pieces. Place the chicken pieces together with parsley, the onion cut into pieces, peeled garlic, pepper, Worcestershire sauce and some salt in a food processor and pulse until well chopped. Mold this mixture with your hands in the shape of croquettes.
  • In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
  • Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. When the croquettes are fried, place them on a plate with absorbent paper.
  • Serve the croquetes with lettuce salad.

Nutrition Facts : Chicken croquettes Nutrition facts Serves 18 units Per Serving % DAILY VALUE Calories 70 Total Fat 3 g(5%) Saturated Fat 0.5 g(3%) Cholesterol 40 mg(13%) Sodium 100 mg(4%) Total Carbohydrate 3 g(1%) Protein 6 g

BEST EASY CHICKEN CROQUETTES



Best Easy Chicken Croquettes image

My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.

Provided by Cindy

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 10

1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups finely chopped, cooked chicken meat
¼ cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
¼ teaspoon poultry seasoning
1 tablespoon shortening
½ cup milk
⅛ tablespoon poultry seasoning
½ cup Italian-style dry bread crumbs, for rolling

Steps:

  • Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
  • Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g

CRISPY BAKED CHICKEN CROQUETTES



Crispy Baked Chicken Croquettes image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 14

2 cups cooked potatoes (boiled) and cooled
2 tablespoon melted butter
1/4 cup milk or chicken stock, warmed
3/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoon shallots, minced
2 teaspoon parsley, divided
1/2 cup Panko or Gluten Free Panko
1/2 cup unseasoned (gluten free or regular) bread crumbs *See note on how to make gluten free bread crumbs
2 large eggs, divided
1 tablespoon water
1 1/2 cups cooked leftover chicken, chopped small (I recommend roasted chicken. Do not just use boiled chicken as that doesn't have enough flavor)
Olive oil
Pan gravy from roasted chicken for dipping

Steps:

  • In a bowl place the potatoes, butter, milk, salt, pepper, and 1 teaspoon parsley. Mash to desired consistency - I left some chunks. I would not make it super creamy as you want to texture. To the potatoes add the chicken and shallots; stir to combine. Next, add in 1 egg and 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
  • Cover and chill for at least 1-2 hours. You want it to be cold so you can form it.
  • When you're ready to bake, preheat the oven to 450F with a rack in the middle. Line a baking pan with parchment paper and lightly spray.
  • In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko and remaining unseasoned bread crumbs and 1 teaspoon parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg and then breadcrumbs with the baking sheet at the end.
  • Measure 1/4 cup of the mixture and form into croquettes (long cylinders about 2" or you can make into balls).
  • Dip, coating all sides, in the egg mixture. Place in the breadcrumbs and coat evenly. Place on the baking sheet and repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
  • Place the oven to broil and broil for 2-3 minutes on each side to get super crunchy. *To flip gently use tongs along the long side of the croquettes and flip. Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce.

COMFORTING CHICKEN CROQUETTES



Comforting Chicken Croquettes image

There is nothing that says comfort food like a nice hot plate of chicken croquettes with mashed potatoes and gravy. This is such a plain and simple recipe, but it tastes sooo good! I use my food processor to chop the cooked chicken along with the onion and parsley.. I just pulse it a few times and it's ready. (Sorry for shouting the recipe to you.. lol)

Provided by luvmybge

Categories     Chicken

Time 2h10m

Yield 4-6 Croquettes, 4 serving(s)

Number Of Ingredients 12

2 cups cooked chicken, finely chopped
1 tablespoon fresh onion, minced
1 tablespoon fresh parsley, minced
salt and pepper (to taste)
1 egg
2 tablespoons water
1/4 cup dry breadcrumbs
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Melt butter in saucepan over low heat.
  • blend in flour, salt and pepper.
  • cook over low heat, stirring until mixture is smooth and bubbly.
  • remove from heat.
  • stir in milk.
  • heat to boiling, stirring constantly.
  • boil and stir 1 minute.
  • prepare thick white sauce.
  • stir in meat, 1 tablespoon minced onion and the parsley.
  • season with salt and pepper.
  • spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
  • cover and chill at least 2 hours.
  • mix egg and water.
  • shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover.
  • chill again.
  • heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle.
  • fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
  • drain.
  • keep warm in 350 degree oven until serving time.

Nutrition Facts : Calories 332.7, Fat 20.1, SaturatedFat 10.4, Cholesterol 144.4, Sodium 377.3, Carbohydrate 14.1, Fiber 0.6, Sugar 0.7, Protein 23

CHICKEN CROQUETTES



Chicken Croquettes image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h5m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1 large shallot, minced
2 tablespoons all-purpose flour, plus more for dredging
1 cup heavy cream
2 teaspoons kosher salt, plus more
Freshly ground black pepper
Pinch freshly grated nutmeg
4 cups finely chopped poached chicken breasts, recipe follows
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives
2 large eggs
1 1/4 cups fresh breadcrumbs
Vegetable oil for shallow frying
Serving Suggestions: Dijon mustard
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds split chicken breasts, on the bone and fat trimmed
3 pounds split chicken breasts, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium

Steps:

  • Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
  • Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
  • Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
  • Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
  • Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN CROQUETTES



Chicken Croquettes image

Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 croquettes.

Number Of Ingredients 17

2 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup whole milk
2 cups chopped cooked chicken
1/4 cup chopped green pepper
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1-1/2 cups dry bread crumbs
1 large egg
2 tablespoons water
Oil for deep-fat frying

Steps:

  • In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts :

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