The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Combine the chicken and almonds; set aside. In a large saucepan, combine the chicken broth, vegetable oil, Worchestershire sauce, dried parsley flakes, seasoned salt, celery seeds, and cayenne pepper; bring to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450 °F for 12-14 minutes or until golden brown. Serve warm.
Olive oil can be substituted for vegetable oil.
Worcestershire sauce contains soy, corn sweeteners, and fish. There is a vegan brand that does not have fish.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.