- 1/2 cup milk
- 1/2 cup chicken broth
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 eggs
- 2 cups chopped cooked chicken
- 2 cups corn bread stuffing, divided
- 5 tablespoons chopped fresh parsley
- cooking spray
- 2 tablespoons grated Parmesan cheese
- Mix milk and chicken broth together in a bowl.
- Melt butter in a small saucepan over medium heat. Whisk in flour until a thick, creamy paste forms. Whisk in milk mixture until sauce is thick and smooth, about 5 minutes. Remove from heat and let cool.
- Whisk eggs in a large bowl. Add chicken; mix until coated with eggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce until thoroughly combined. Cover bowl with plastic wrap.
- Freeze chicken mixture until firm enough to form into balls, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Mix remaining 1 cup corn bread stuffing and Parmesan cheese together in a bowl.
- Scoop up a tablespoonful of chicken mixture; roll in corn bread-Parmesan mixture and form into a ball. Place on the greased baking dish. Repeat with chicken mixture.
- Bake in the preheated oven until golden and crisp, about 30 minutes.
07/14/2019
recipepes.com
chicken cornbread croquettes, recipe
PT15M
PT1H
5
455 calories
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