Chicken Rice Balls Recipe

Chicken Rice Balls Recipe

  • 1/2 cup finely chopped celery
  • 1/3 cup sliced green onions, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 2 cups cooked rice
  • 1 1/2 cups finely chopped cooked chicken
  • 1/2 cup shredded Cheddar cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup finely crushed cornflakes cereal
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/4 cup milk
  1. In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed.
  2. Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in.x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes.
  3. Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.
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