|Flour||1 Cup (16 tbs)|
|Cooked chicken||1 Cup (16 tbs)|
|Chopped toasted almonds||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Seasoned salt||2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Celery seed||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Parsley flakes||1 Tablespoon|
Combine chicken broth, oil, seasoned salt, cayenne pepper, celery seed, Worcestershire sauce and parsley flakes in saucepan; bring to a boil.
Add flour; cook over low heat, stirring rapidly, until mixture leaves side of pan and forms smooth compact ball.
Remove from heat; beat in eggs, one at a time.
Beat with spoon until shiny; stir in chicken and almonds.
Drop by 1/2 teaspoonfuls onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.