Nutritional Info

Nutrition Facts

Serving Size 1 (142g)

Calories 318
Calories from Fat 141 (44%)
Amount Per Serving %DIV
Total Fat 15.6g 24%
Saturated Fat 5.3g 27%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 48.1mg 16%
Sodium 761.7mg 33%
Potassium 58.5mg 1%
Total Carbohydrate 25.9g 9%
Dietary Fiber 0.8g 3%
Sugars 1.4g
Protein 14g 28%

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Recipe Description
This is a great recipe for using up leftover cooked chicken. Serve these alone as a hearty snack, or pair with a salad for a light meal.
Prep time
15 min
Cook time
40 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  onion, chopped
4 Tablespoon(T)  chicken fat
2 Cup(c)  chicken, chopped
2   eggs
1 Cup(c)  milk
3 Cup(c)  flour, sifted
3 Teaspoon(t)  baking powder
4 Tablespoon(T)  butter, melted
4 Tablespoon(T)  flour
2 Cup(c)  hot chicken broth
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper , to taste
2 Tablespoon(T)  celery, chopped

Preparation

Cook celery and onion in fat until soft. Add chicken and cook until it loses its pink color. Beat eggs, add milk, then sifted dry ingredients. Stir to incorporate then add chicken mixture. Stir just until mixed, drop by spoonfuls in greased muffin tins. Bake for 20 minutes in a 450° F oven. Break open and serve with hot chicken gravy. To make gravy: melt 4 tablespoons of butter. Add 4 tablespoons of flour. Stir to mix, then add 2 cups hot chicken broth and cook until thickened. Season with salt and pepper and serve.

Additional notes

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Chicken Muffins
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