Creamy Curried Chicken Ball
"FABULOUS!! I got this recipe from the wife of a co-worker, and I serve it at every dinner party, shower, holiday party--any type of gathering for family and friends. As soon as I invite someone, they invaribly ask if I'm going to have this chicken ball. It is wonderful."
- Ready In:
- 6hrs 45mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 tablespoons A.1. Original Sauce
- 1⁄2 teaspoon curry powder
- 2 tablespoons finely chopped fresh parsley
- 1⁄2 cup finely chopped green onion
- 1⁄3 cup finely chopped celery
- 1 1⁄2 cups finely chopped cooked chicken breasts (2)
- 1 (2 ounce) package sliced almonds
directions
- Boil two chicken breasts in salted water for 25 minutes.
- Remove from the water, and cool com- pletely in a colander to drain.
- Pat dry with a paper towel and finely chop.
- Toast the almonds until light golden brown in a 350 degree oven and set aside.
- Cream together the cream cheese, A-1 sauce and the curry powder.
- Beat with an electric mixer on medium speed until smooth.
- Stir in the parsley, green onion, celery and the chicken breasts, mixing well.
- Roll into a ball and cover with the toasted almonds.
- Place in the refrigerator in a dish covered tightly with plastic wrap.
- Refrigerate for at least 6 hours or longer.
- The more time the flavors have to blend the better.
- Serve with a buttery-type cracker.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Although I found this recipe very good, it seemed just a little bland. Don't know what one might add... maybe a little more curry, or some salt? It made a huge portion! -
Wow, this was great! I took it over to a freinds house last weekend, and everyone just loved it. Prepared it in the middle of the morning...and took it over in the evening, the only thing extra, was I added some fresh garlic... DH and my self are big garlic lovers, we all had it with crackers....big hit! Excellent recipe Georgia Girl, I will be making this again. Thanks for posting :-)
RECIPE SUBMITTED BY
Georgia Girl
United States
As you can tell, I'm from Georgia---a rather tattered old Southern Belle by now,
but still feisty, I'll have you know!! I've
been married to the same DH for 35 years, and we have two sons. My sweet and lovely
stepdaughter has given us two little grand-
daughters who are the lights of our lives.
We had an antique shop for 7 years back in
the late 80's, and I think we are getting
back into the Biz next month--not a regular
shop again, but just doing some of the shows
once or twice a month. I love to read(I collect biographies),do needlepoint and cross-stitch, go antiqueing, and visit the
grandbabies. My very favorite cookbook is
"The Joy of Cooking" by Irma Rombauer. I got
it at my first bridal shower, and it's still the best for just basic good cooking.
I have tried to get rid of most of my pet
peeves in the hope that other people will
overlook my many faults if I overlook theirs--that's not to say that I don't want
to scream at people who are in the turn lane and don't watch for the turn arrow, but, hey, I have my windows rolled up and
they can't hear me, can they?? Since we are
retired, I have the month off thingie, but
if I had the $$$, I would take the train ride across Canada from Montreal to British
Columbia, visit with I hope our-soon-to-be
in-laws in Vancouver, drive down the Cali-
fornia coast to visit relatives in San Diego
then drive across the U.S. stopping to see
whatever we wanted to see.
