Chicken Rice Pom-Poms

• 1 c. fresh mushrooms, sliced
• 1/4 c. celery, diced
• 1/4 c. onion, diced
• 1 1/2 Tbsp. margarine
• 3 Tbsp. flour
• 1/2 tsp. poultry seasoning
• 1/8 tsp. pepper
• 3/4 c. milk
• 3 chicken bouillon cubes
• 1 1/2 c. cooked rice
• 1 1/2 c. chicken, cooked and diced
• 3/4 c. Cheddar cheese, grated
• 1/4 c. fine bread crumbs
• 1 (10 3/4 oz.) cream of chicken soup
• 1/2 c. sour cream
• 2 Tbsp. cooking sherry

1. Cook until soft, but not brown, first 3 ingredients in 1 1/2 tablespoons of margarine.
2. Blend in 3 tablespoons flour, poultry seasoning and pepper; add, stirring until mixture thickens the milk and bouillon.
3. Cool.
4. Combine with cooled sauce in large bowl the rice, chicken and Cheddar cheese.
5. Combine in a shallow dish, dry bread crumbs.
6. Using 1/3 cup of chicken mixture for each, form into 8 balls and roll each ball into the bread crumbs.

fresh mushrooms, celery, onion, margarine, flour, poultry seasoning, pepper, milk, chicken, rice, chicken, cheddar cheese, bread crumbs, cream of chicken soup, sour cream, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410357 (may not work)