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 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
- The other 2/3 can of cream of chicken soup.
- 1/8 tsp poultry seasoning
- 1/2 cup milk
- 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.
- Mix well and use the back of a large spoon to cream it all together.
- Shape into 6 croquettes, I make patties.
- Cover a plate with waxed paper and place the croquettes on the waxed paper.
- Cover them with another piece of waxed paper.
- Place in the refrigerator for one hour or more.
- Remove croquettes from the refrigerator and roll into the bread crumbs.
- In a large frying pan, melt the shortening.
- Fry the croquettes until a golden brown.
- Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 tsp of poultry seasoning.
- Heat over low heat stirring occasionally.
- Spoon the sauce over the croquettes and serve.
Mmm! Sounds very delicious. Would like to try that one day.
It was so good! Easy and only took one rotisserie breast to make this. Thank you!
Oh. I love these.
Thanks this was my first time making them and they were fabulous!
Awesome! Another wonderful chicken recipe!
Thanks there are so many ways to fix chicken!
I am always left with rotisserie chicken. I will definitely try this recipe next time. 😀 Thanks or sharing the recipe.
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!
Aah – my mom made these, … salmon croquettes too, especially during Lent. I am so lazy I make chicken salad. Must. Step. Up. My. Game.!!!
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 it..lol
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.)
I grew up with chicken(and turkey) croquettes- Mom made the best and a cook in the diner where I ate, as a college student in Boston, came in a close second.
You were so lucky! Sounds like she was an amazing cook!
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).
My grandkids loved this! Yes they could easily dip in the sauce. Anything to get kids to eat….lol
love these delicious bites!
This was my first time tasting them! So good!
What a fantastic thing to do with left over breast. I always find the breast meat a bit to dry for normal leftovers.
Right but not when it is prepared like this. I do not like white meat….so I thought…lol Thank you Chris!
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
Wow how are the Japanese croquettes different? You have sparked my interest!
I love chicken croquettes but have never tried making them myself… now I will! Thanks.
Very easy to make and delicious! Enjoy!