Tonight I made homemade Chicken Croquettes. I modified the recipe to suit my preferences and they were freakin’ delicious.
I love chicken croquettes but had no clue how exactly they were made. All the recipes I found online used a can of cream of something soup (blech). I didn’t want to use a canned cream of soup as I think they taste gross. (I’m not a soup snob, I just don’t think they taste good)
I like to find recipes that I can use as my starting point. I can be a picky eater so this is what works for me. This is the recipe I based my chicken croquettes off of:
Best Easy Chicken Croquettes from allrecipes.com
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling
(I usually leave out most/all the salt until the end when I cook with broth/stock. I find that sometimes stock/broth can be salty enough on it’s own so I taste everything and add salt if it needs it later on)
The first thing I decided was that instead of using a canned cream of something soup, I decided to use the filling from Ina Garten’s Chicken Pot Pie recipe (which I love). It has cream in it, and is the right texture/flavor. I made a basic pot pie “sauce” using butter, flour, chicken broth and cream.
I made the croquettes with baked, boneless chicken breasts, homemade unseasoned bread crumbs, left out the celery and used onion powder not minced onion. I cut the chicken breast into pieces and ran it through my food processor until it was very finely chopped/minced. I did not have any poultry seasoning, so I used some thyme and onion powder instead.
I added about 1/2 of the pot pie sauce I made to the croquette mix, and thinned the other half with milk to use as the sauce for the croquettes.
I chilled the croquette mix in the fridge for approx. an hour, melted butter in a nonstick skillet and formed the croquette mixture into small patties. I made them about big meatball sized and then pressed flat. They start to fall apart if you make them too big. Coat them on both sides with the bread crumbs.
Fry them on each side until they are golden brown and crispy. You can serve them at this point, but I needed to heat up the sauce so I put them on a baking sheet in the oven to keep warm.(the oven was already on to cook the stuffing)
I served them with stuffing since I had most of the ingredients that I use for stuffing out already using my favorite stuffing recipe(which I modify to my tastes)
I served the croquettes with the pot pie sauce and stuffing and it was yummy, my husband went back for seconds.. This is a very rich/hearty meal, but it was perfect on a night when it’s really cold out and we are waiting for yet another snow storm.