Chicken Croquettes and Mushroom Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a