Chicken Croquettes

2 cups cooked finely chopped chicken

1-2 teaspoons celery salt

Pinch cayenne pepper

2 teaspoons fresh lemon juice

1-2 teaspoons onion powder

1 teaspoon dried parsley

1 cup Thick Cream Sauce (recipe follows, I double batch to serve with finished croquettes.)

2 eggs lightly beaten

2 cups bread crumbs (I like to use Progresso Italian style panko bread crumbs)

oil for frying ( I like to use a combination of olive oil and Wesson vegetable oil)

Mix chicken, celery salt, cayenne pepper, lemon juice, onion powder, parsley and cream sauce until well blended. At this point taste mix and add more seasoning if you prefer. Cover with plastic or foil and refrigerate till chilled, then form into small cones, about 1 1/2 inches at base and about 2 inches high. Dip cones into beaten eggs, then roll into crumbs covering completely.

Set them on wax paper. Heat about 2-3 inches oil to medium heat. Add croquettes let brown and turn until all sides are browned. Brown croquettes in small batches and drain on paper towels. Serve with white sauce.

Thick White Sauce Recipe:

2 tablespoons butter

3 tablespoons flour

1 cup heated milk

salt and pepper to taste

Melt butter in saucepan add flour and cook stirring until it starts to bubble about 2 minutes. (don't let it brown) Add hot milk stir while sauce thickens. Bring to a boil. Add salt and pepper to taste. Lower heat and cook stirring for 2-3 minutes more. Remove from heat. Cool, covered with wax paper to prevent skin forming before folding into chicken mixture for croquettes.

P.S. I usually add 1/4 - 1/2 cup chicken broth to thin this recipe out and add more flavor before pouring over finished croquettes as a serving sauce.

P.S. I love to make a double batch of croquettes and freeze until needed. You can warm these in a microwave or covered heated skillet until center is hot.