Chicken Croquettes


Do you have leftover cooked chicken and you don’t know what to do with it? Make these delicious Chicken Croquettes! If you want to, you can even prepare them early in the day, refrigerate them and cook them up in no time at all for dinner. Top them off with this easy to make delicious creamy sauce and you have a great start to an easy meal!







In a medium bowl add 1/3 of the soup, chicken,

1/4 cup of bread crumbs, celery, onion

and 1/4 tsp poultry seasoning.



Mix well with a spoon until combine. I use the

back of the spoon to cream the mixture together.



Cover a plate with waxed paper.

Shape the chicken mixture into 6 croquettes,

I made mine into patties.



Cover with waxed paper and

refrigerate at least an hour.



Remove from the refrigerator and cover both sides

of the croquettes with the 1/2 cup of bread crumbs.



Melt the shortening in a large frying pan.

Add more if you need it while frying the chicken.



Add the chicken and cook

over medium low heat.



Cook until a golden brown on both sides.



Meanwhile, in a small pan over low heat,

add the rest of the soup, milk and 1/8 tsp poultry seasoning.



Whisk together until smooth and creamy.

Cook, stirring occasionally, until hot.



Spoon sauce over the chicken croquettes and serve.


Chicken Croquettes







Chicken Croquettes Ingredients:

  • 1/3 of a (10.75 oz) can of cream of chicken soup. (The rest goes with the sauce.)
  • 1-1/2 cups finely chopped cooked chicken meat
  • 1/4 cup Italian dry bread crumbs
  • 2 Tbsp minced celery
  • 1 Tbsp minced onion
  • 1/4 tsp poultry seasoning
  • 1/2 cup Italian dry bread crumbs (for coating)
  • 1 Tbsp (or more) shortening

Sauce ingredients:

  • The other 2/3 can of cream of chicken soup.
  • 1/8 tsp poultry seasoning
  • 1/2 cup milk


  1. In a medium bowl combine 1/3 of the soup, chicken, 1/4 cup of the bread crumbs, celery, onion and 1/4 tsp of the poultry seasoning.
  2. Mix well and use the back of a large spoon to cream it all together.
  3. Shape into 6 croquettes, I make patties.
  4. Cover a plate with waxed paper and place the croquettes on the waxed paper.
  5. Cover them with another piece of waxed paper.
  6. Place in the refrigerator for one hour or more.
  7. Remove croquettes from the refrigerator and roll into the bread crumbs.
  8. In a large frying pan, melt the shortening.
  9. Fry the croquettes until a golden brown.
  10. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 tsp of poultry seasoning.
  11. Heat over low heat stirring occasionally.
  12. Spoon the sauce over the croquettes and serve.









Categories: Chicken, Sauces


    • You’re welcome! I love to just eat the dark meat and always use the white meat for recipes such as this. The Croquettes are small and this recipe fed 2 adults and 2 small children but we could have had more. It used 1 chicken breast so next time I will use both breasts and double the recipe. Thank you!

    • I found these so easy because I used leftover cooked chicken. It was even easier because I bought rotisserie chicken from Sam’s Club…lol That is the one thing I can buy that is cheaper already cooked than if I buy it uncooked and I just love the flavor! One of my weaknesses…lol As for chicken salad, give me a croissant or a bed of lettuce and I will devour

      • They have terrific deals on the rotisserie chicken at Meijers sometimes … and, sometimes I’ll be there doing my shopping, and the smell of that chicken just travels through the store – it invites you to pick up a package. Yes, it sure is better than having all that mess. My mom used to make cornish hens for special occasions and she’d stuff them with wild rice and raisins and mushrooms. They were so delicious but they would splatter all over the place and she’d say “never again” … then it would be Christmas and she’d forget she said that.

      • Mom’s are like that…lol I love Cornish game hen and made them all the time before I was married. My husband said they aren’t worth all the trouble because there’s not enough meat! So it’s always whole chicken in my house.

      • Yes, they are a lot of work and certainly not enough to even make a sandwich afterward. My father liked duck, but he liked dark meat and my mom and I preferred white meat.
        My mom used to say it was quite greasy to make roast duck. (I don’t know – I watched, I ate, and I helped with dishes only; she always shooed me out of the kitchen.)

  1. This looks like a different way to use leftover chicken. I think my grandkids would like this, but i would let them dip in the sauce (they love to dip).

  2. That looks soo good. I’ve only attempted to make the Japanese potato croquettes and they were amazing. I should definitely try these chicken ones next

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