Ingredients
1-1/2 cups finely chopped cooked chicken1/3 cup chopped almonds, toasted1 cup chicken broth1/2 cup canola oil2 teaspoons Worcestershire sauce1 tablespoon dried parsley flakes1 teaspoon seasoned salt1/2 to 1 teaspoon celery seed1/8 teaspoon cayenne pepper1 cup all-purpose flour4 eggs
Preparation
Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.
