Oven Easy Chicken Croquettes
|All purpose flour||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cooked chicken/Cooked turkey||2 Cup (32 tbs), ground or finely chopped|
|Snipped parsley||1 Tablespoon|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|White bread slice||8|
|Egg||1 , beaten|
|Butter/Margarine||2 Tablespoon, melted|
|Cranberry claret sauce||1⁄2 Cup (8 tbs)|
Melt 2 tablespoons butter or margarine; blend in flour.
Add milk and chicken broth; cook and stir till bubbly.
Stir in chicken or turkey, parsley, rosemary, and 1/4 teaspoon salt.
Cover; chill several hours.
Trim crusts from bread; cut bread in 1/2-inch cubes.
Shape chicken mixture into 8 balls, using 1/4 cup mixture for each.
Dip balls in beaten egg, then coat with bread cubes.
Place in greased shallow baking pan.
Brush with 2 tablespoons melted butter or margarine.
Bake at 375° till hot and toasted, about 30 minutes.