Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 72
Recipe Created By: Tpgkag
Ingredients
1 1/2 cups cooked chicken, finely chopped
1/3 cup chopped almonds, toasted
1 cup chicken broth
1/2 cup vegetable oil
2 tsp Worcestershire sauce
1 Tbsp dried parsley flakes
1 tsp seasoned salt
1/2 tsp celery seeds
1/8 tsp cayenne pepper
1 cup all-purpose flour
4 medium eggs
Directions
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.
Notes
Substitutions
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 [1].
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 [2].