Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, oven baked chicken croquettes modified from diana rattray's recipe on southernfood.com. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roll shaped croquettes in bread crumb mixture. Here is how you achieve that. Roll shaped croquettes in bread crumb mixture, to coat. Oven Baked Chicken Croquettes modified from Diana Rattray's recipe on southernfood.com.

Oven Baked Chicken Croquettes modified from Diana Rattray's recipe on southernfood.com is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Oven Baked Chicken Croquettes modified from Diana Rattray's recipe on southernfood.com is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook oven baked chicken croquettes modified from diana rattray's recipe on southernfood.com using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Oven Baked Chicken Croquettes modified from Diana Rattray's recipe on southernfood.com:

1. Take 1 stick butter
2. Make ready 3 tbsp flour
3. Get 1/2 cup milk
4. Prepare 1/2 cup chicken stock
5. Prepare 1 lb cooked chicken
6. Take 1 cup seasoned bread crumbs
7. Prepare 1/2 cup panko bread crumbs
8. Get 1 tsp salt
9. Take 2 eggs lightly beaten
10. Get 1/2 cup shredded cheese (I use mozzarella)

Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce. Use any kind of chicken meat, from breast to thighs, or leftover rotisserie chicken.

Steps to make Oven Baked Chicken Croquettes modified from Diana Rattray's recipe on southernfood.com:

1. Poach Chicken. Place chicken in in a pan just large enough for chicken to fit in single layer. Cover with water and season with salt and pepper. Bring to boil then reduce heat so water barley bubbles. Cook for 10 minutes. Remove from heat and cover for another 10 - 15 minutes.
2. In a medium saucepan, melt 1/2 of the butter over medium heat. Add flour and cook, stirring, for 1 to 2 minutes without browning. Gradually whisk in milk and broth; cook, stirring constantly, until smooth and thickened. Remove from heat; let cool 5 to 10 minutes.
3. In large bowl, combine chicken, 1 cup bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend well. Cover and chill for about 2 hours.
4. Preheat oven to 350°. Combine Mozzarella cheese and remaining 1/4 cup bread crumbs in a shallow dish.
5. Shape chicken croquettes mixture into 2 1/2-inch balls, then roll to form oval shapes; makes about 8. Roll shaped croquettes in bread crumb mixture. Arrange in a greased 13 x 9 x 2-inch baking dish. Melt remaining butter and drizzle over chicken croquettes. Bake chicken croquettes 30 minutes until golden brown.
6. For gravy I just used McCormik's Chicken gravy packets which we really like and is easy to make.

Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce. Use any kind of chicken meat, from breast to thighs, or leftover rotisserie chicken. Place in the refrigerator while you heat the oil. Combine all ingredients in a medium bowl. Place a large skillet coated with cooking spray over medium-high heat.

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