Chicken Nut Puffs

Whether you are looking for an appetizer or a main course, this recipe will work great either way.  Serve with Sweet and Hot Mustard Dip,  Easy Baked Beans and a salad for a complete meal.

Ingredients

1 c. chicken broth
1/2 c. salad oil
1 Tbs. parsley flakes
2 tsp. seasoned salt
2 tsp. Worcestershire sauce
1 tsp. celery seed or 1 Tbs. celery leaves, minced
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp. red pepper
1/8 tsp. cayenne pepper
1 c. flour
4 eggs
1 1/2 c. minced cooked chicken
1/3 c. chopped almonds or walnuts

Directions

Preheat oven to 400°.  Greased baking sheet.

In a saucepan, combine chicken broth, salad oil, parsley flakes, seasoned salt, Worcestershire sauce, celery seed, garlic powder, onion powder, red pepper, and cayenne pepper. Bring to a boil over medium high heat. 

Reduce heat to low. Stirring rapidly with a wooden spoon, add the flour. Cook and stir until the mixture leaves the sides of the pan and forms a smooth compact ball.  Remove from heat.

Beat in eggs, one at a time.  Beat until the mixture is shiny.

Stir in chicken and almonds. 

Drop by heaping measuring teaspoonfuls (or use a silverware teaspoon and then only use a half a teaspoon to measure) onto a greased baking sheet. 

Bake for 10 to 15 minutes. Serve hot with Sweet and Hot Mustard Dip.