Gluten Free Leftover Chicken Croquettes

Leftover Chicken Croquettes (made Gluten Free)

This recipe could very easily be breaded then frozen for future use.

3 cups cooked chicken, pureed a few pulses in food processor (finely chopped)
1 1/2 cups bread crumbs (I used 3 GF waffles and have used GF bread)
1/3 cup Cream Condensed Soup Mix re-constituted with 1 cup water
     or 1 can of Progresso cream of mushroom soup
2 eggs
3 Tablespoons Onions (finely chopped)
1 tablespoon Parsley
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Egg, beaten, plus 1 Tablespoon Water
1/4 cup Cracker Crumbs (Glutino - finely ground)
3 tablespoons Parmesan Cheese
2 Tablespoons Melted Butter

Combine chicken, bread crumbs, eggs, onion and condensed soup mix.
Refrigerate for 1 hour.
Form into 2 1/2" oblong meat balls or patties.
Dip meat ball into egg wash and then into cracker crumb/Parmesan mixture
Arrange in a greased baking dish.
Melt 2 Tablespoons butter and drizzle over croquettes.
Bake at 350 degrees for 30 minutes.


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