WQED mobile
close menu


Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Bernice & Jim Baran, Pittsburgh
Primary category: Entrees


3 TB butter
¼ cup flour
½ cup milk
½ cup chicken stock
1 TB chopped parsley
1 tsp lemon juice
1 tsp grated onion
¼ tsp salt
¼ tsp nutmeg
¼ tsp pepper
Dash paprika
3 cup cooked chicken, diced
1 cup bread crumbs
1 egg and 2 TB water, beaten
Oil for frying (optional)


Melt butter in a medium saucepan. Add flour and whisk to form a roux. Slowly add milk and chicken stock. Simmer, stirring constantly until mixture thickens.

Blend in next 7 ingredients. Add chicken to mixture and cool. Shape mixture into balls the size of tennis balls. Roll in bread crumbs, then shape into cones. Dip into egg wash, then into bread crumbs, carefully maintaining cone shapes.

Bake in a preheated 375° oven for 20-30 minutes. The croquettes can instead be deep fried in 165° oil for 2-3 minutes until golden brown and crispy. We serve these with a plain white sauce (3 TB butter, 3 TB flour and 1 cup milk) to which is added a small can of peas and carrots.


Chicken Croquettes - NOTES

add your own note

This will be added to your recipes.

Chicken Croquettes - REVIEWS



featured specials

  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.


  • WQED first told her story in "Portraits for the Home Front." Now the legacy of Elizabeth Black continues in a new documentary.