Gluten Free Leftover Chicken Croquettes

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Leftover Chicken Croquettes (made Gluten Free)

This recipe could very easily be breaded then frozen for future use.

3 cups cooked chicken, pureed a few pulses in food processor (finely chopped)

1 1/2 cups bread crumbs (I used 3 GF waffles and have used GF bread)

1/3 cup Cream Condensed Soup Mix re-constituted with 1 cup water
     or 1 can of Progresso cream of mushroom soup

2 eggs

3 Tablespoons Onions (finely chopped)

1 tablespoon Parsley

1/4 teaspoon Salt

1/4 teaspoon Pepper

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1 Egg, beaten, plus 1 Tablespoon Water

1/4 cup Cracker Crumbs (Glutino - finely ground)

3 tablespoons Parmesan Cheese

2 Tablespoons Melted Butter

Combine chicken, bread crumbs, eggs, onion and condensed soup mix.

Refrigerate for 1 hour.

Form into 2 1/2" oblong meat balls or patties.

Dip meat ball into egg wash and then into cracker crumb/Parmesan mixture

Arrange in a greased baking dish.

Melt 2 Tablespoons butter and drizzle over croquettes.

Bake at 350 degrees for 30 minutes.