Baked Chicken Patties
Rather than using canned chicken, I like to take 7-8 ounces of the fresh warm rotisserie chicken and pulse it a few times in a food processor.
I like to serve these on a bed of steamed broccoli slaw, and topped with a dab of low fat sour cream.
These also go great with the Whole Wheat Cottage Cheese Dinner Rolls recipe that I posted
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- 1 can(s)
- 10 ounce can chicken, drained well
- 1/4 c
- celery, chopped fine
- green onions, chopped fine
- 2 oz
- cheddar cheese, shredded
- salt and pepper, to taste
- pinch old bay seasoning, optional
1Preheat oven to 350.
2Mix all of the ingredients and spoon into 6 well-greased muffin top pans.
3With your fingers, spread and pat the chicken mixture to fill the cups evenly.
4Bake at 350º for 15-20 minutes until set and lightly browned around the edges.