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5 from 1 vote

Baked Chicken Croquettes

Traditional chicken croquettes baked in the oven. All the delicious taste without frying!
Prep Time1 hr 30 mins
Cook Time25 mins
Total Time1 hr 55 mins
Servings: 4
Calories: 394kcal
Author: Bernadette

Ingredients

  • For the Chicken Croquettes
  • 2 cups finely shredded chicken breast (preferably simmered in low-sodium chicken broth for 1 hour to cook)

For The Thick Cream Sauce

  • 1 cup HOT 2% milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light butter
  • fresh ground pepper, to taste
  • 1/4 cup minced celery with leaves (about 1 tablespoon minced leaves)
  • 1/4 cup minced yellow onion
  • 1 tablespoon minced parsley
  • 2 teaspoons lemon juice
  • small pinch cayenne pepper
  • 2 eggs ,lightly beaten
  • 1 cup panko breadcrumbs
  • canola oil ,for brushing (less than 1/4 cup)
  • cooking spray
  • For the Chicken Gravy
  • 1 cup reserved chicken broth (or low-sodium chicken broth)
  • 1 1/4 HOT cup 2% milk
  • 2 tablespoons finely shredded chicken
  • 2 tablespoons light butter
  • 2 tablespoons flour (or 1 tablespoon cornstarch)
  • 1 teaspoon minced parsley
  • black pepper ,to taste

Instructions

  • Make the Thick Cream Sauce: Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly until it forms a thick paste, 1-2 minutes. Add the HOT milk (heat it in the microwave in a microwave safe liquid measuring cup) and pepper, continue to stir, and bring to a boil. Reduce heat and cook for 2-3 minutes more, stirring, until thickened. Remove from heat and pour a thin layer of milk over it to prevent a skin from forming. Set aside.
  • In a large mixing bowl, combine the chicken, celery, onion, lemon juice, parsley, cayenne pepper, and cream sauce. Stir until well blended. Cover with plastic wrap and refrigerate until chilled (at least 45 minutes).
  • Preheat oven to 450 degrees F. Form the chicken mixture into 8 balls or cones about 2 inches round. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs. Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Bake in the preheated oven for 20 minutes, turning carefully after 10 minutes.
  • Meanwhile, make the gravy: Melt the butter in a small saucepan, stir in the flour, cook for one minute, pour in the chicken broth and bring to a boil. Cook, stirring for 1 minute. Add in the milk, chicken, parsley,and black pepper, reduce heat to low, and simmer, stirring often until thicken.

Notes

Adapted from The Fanny Farmer Cookbook

Nutrition

Calories: 394kcal | Carbohydrates: 26g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 170mg | Sodium: 449mg | Potassium: 503mg | Fiber: 1g | Sugar: 7g | Vitamin A: 690IU | Vitamin C: 3.5mg | Calcium: 211mg | Iron: 2.2mg