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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 45 |
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From . This recipe serves a lot of people so I would probably cut it in half. Prep time does not include chilling time. Ingredients:
4 celery ribs, chopped |
1 large onion, finely chopped |
1 cup butter, cubed |
2 cups all-purpose flour |
3 teaspoons poultry seasoning |
1 teaspoon salt |
1 teaspoon pepper |
2 (32 ounce) cartons chicken broth |
2 cups nonfat dry milk powder |
1/4 cup chicken bouillon granule |
16 cups cooked long-grain rice |
12 cups chopped cooked chicken |
8 cups shredded cheddar cheese |
10 cups soft breadcrumbs |
3 tablespoons paprika |
10 (12 ounce) jars chicken gravy |
Directions:
1. In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours.
2. Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture.
3. Place 3 inches apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms. Yield: 40-45 servings (2 pom-poms each).
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