Herbed Chicken Patties

Addie Ringo, D.H.S.

  • 2 cans (5 oz) chunk chicken, drained
  • 1/2 cup herb seasoned stuffing mix
  • 1/4 cup finely chopped celery
  • 1 egg, slightly beaten
  • 2 Tbsp. fine dry bread crumbs
  • 2 Tbsp. margarine

In medium brown, flake chicken. Add stuffing mix, celery, onion, and egg; mix well. Shape mixture into 4 to 5 patties. Coat with bread crumbs. In a medium skillet, melt margarine. Add patties and cook over low heat until browned on both sides.

Serve plain, with gravy, chicken sauce or barbecue sauce.





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