Ingredients
4 celery ribs, chopped1 large onion, finely chopped1 cup butter, cubed2 cups all-purpose flour3 teaspoons poultry seasoning1 teaspoon salt1 teaspoon pepper2 cartons (32 ounces each) chicken broth2 cups nonfat dry milk powder1/4 cup chicken bouillon granules16 cups cooked long grain rice12 cups chopped cooked chicken8 cups shredded cheddar cheese10 cups soft bread crumbs3 tablespoons paprika10 jars (12 ounces each) chicken gravy
Preparation
In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours.
Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture.
Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.
