Chicken & Rice Balls
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|All-purpose flour||2 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Shredded american cheese||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
Cook celery and 1/4 cup onion in margarine till tender.
Blend in flour; add broth and cook and stir till thick.
Stir in rice, chicken, cheese, egg and seasonings.
Form into small balls.
Roll in corn flake crumbs.
Bake in a 13" x 9" x 2" baking pan in 350 degree oven for 25-30 minutes.
Heat remaining ingredients and serve over balls.