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.