Easy Chicken Croquettes Recipes

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EASY CHICKEN CROQUETTES

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



Easy Chicken Croquettes image

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.

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

BEST EASY CHICKEN CROQUETTES

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



Best Easy Chicken Croquettes image

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

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

CHICKEN CROQUETTES

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 21



Chicken Croquettes image

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.

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

CHICKEN CROQUETTES

Provided by Food Network

Categories     main-dish

Time 1h41m

Yield 8 servings

Number Of Ingredients 28



Chicken Croquettes image

Steps:

  • Preheat the oven to 400 degrees F. Rinse and dry chicken breasts. Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves. Roast until just cooked through, about 15 minutes. Set aside to cool.
  • Melt butter in a saute pan on top of the stove. Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to coat vegetables well. Cook, stirring often, for about 3 more minutes. Slowly pour in milk, while stirring or whisking. After milk is incorporated, simmer at least 10 minutes.
  • Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped. Place in a bowl and pour sauce with vegetables over chicken. Add parsley and mix thoroughly. Make a test croquette by rolling a small amount in bread crumbs, then deep-frying. Adjust seasoning, to taste, with white pepper.
  • Form chicken mixture into balls, then roll in bread crumbs. Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown. Drain and serve with Creamed Mushrooms.
  • Heat butter in a saute pan on top of the stove. Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes. Add garlic and scallions and cook 1 minute more. Splash with a bit of sherry and cook until evaporated. Stir in flour and cook 1 minute. Slowly stir in milk. Add mushrooms and cook about 20 minutes. Remove from heat and add parsley. Season, to taste, with salt and pepper.

3 pounds boneless, skinless chicken breasts
Salt
Black pepper
Cayenne
Pinch dry thyme leaves
8 tablespoons butter
3 stalks celery, finely diced
1/2 red onion, finely diced
2 cloves garlic, minced
1/2 cup flour
1 cup milk (approximately), heated
2 tablespoons roughly chopped parsley
Panko bread crumbs
White pepper
Oil, for deep-frying
Creamed Mushrooms, recipe follows
4 tablespoons butter
1/2 small red onion, minced
Salt
Pepper
Pinch dry thyme leaves
1 clove garlic, minced
2 scallions, thinly sliced
Dash sherry
4 tablespoons flour
1 cup milk, heated
1 pound button mushrooms, thinly sliced
1 teaspoon chopped flat-leaf parsley

CHICKEN CROQUETTES

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



Chicken Croquettes image

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.

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

CHICKEN CROQUETTES

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



Chicken Croquettes image

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 :

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

LEFTOVER CHICKEN CROQUETTES

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



Leftover Chicken Croquettes image

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

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

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    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #poultry     #kid-friendly     #chicken     #dietary     #toddler-friendly     #meat

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