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Chicken Croquettes and Mushroom Sauce

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“Baked in the oven so it doesn't have all the fat, Chicken croquettes has a crispy outside similar to deep-fried croquettes. And the mushroom sauce served with them is almost like gravy.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a large saucepan; bring to a boil.
  2. Cover, reduce heat, and cook 15 minutes or until chicken is tender.
  3. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
  4. Position knife blade in food processor bowl.
  5. Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
  6. Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
  7. Remove from heat.
  8. Stir in chicken, egg substitute, salt, and pepper.
  9. Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
  10. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
  11. Stir sauce into chicken mixture; shape into 6 croquettes.
  12. Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
  13. Bake at 375°F for 30 minutes or until thoroughly heated.
  14. Serve with Mushroom Sauce.
  15. Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
  16. Add flour, stirring until smooth.
  17. Cook 1 minute, stirring constantly.
  18. Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
  19. Stir in salt and pepper.
  20. Yield: 1 1/2 cups.

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