Ingredients
1/4 cup finely chopped onion1/4 cup finely chopped celery6 tablespoons butter, divided3 tablespoons all-purpose flour1-1/3 cups milk, divided2 tablespoons minced fresh parsley1 teaspoon salt1 teaspoon onion salt1/2 teaspoon celery salt1/4 teaspoon pepper2 cups finely chopped cooked chicken1 cup dry bread crumbsSandwich rolls, splitLettuce leaves and tomato slices, optional
Preparation
In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from the heat. Chill until completely cooled.
Shape chicken mixture into six patties, using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in separate shallow bowls. Roll patties in crumbs, then dip into milk; roll again in crumbs.
In a large skillet, cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato if desired.
Uncooked patties may be frozen for up to 3 months.
To prepare frozen patties: Cook in butter for 5-6 minutes on each side or until golden brown.
