Chicken Pom-Poms

• 4 celery ribs, chopped
• 1 large onion, finely chopped
• 1 cup butter, cubed
• 2 cups all-purpose flour
• 3 teaspoons poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cartons (32 ounces each) chicken broth
• 2 cups nonfat dry milk powder
• 1/4 cup chicken bouillon granules
• 16 cups cooked long grain rice
• 12 cups chopped cooked chicken
• 8 cups shredded cheddar cheese
• 10 cups soft bread crumbs
• 3 tablespoons paprika
• 10 jars (12 ounces each) chicken gravy

1. 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.
2. 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.
3. Place 3 in. apart on lightly greased
4. . Bake 400u0b0 for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.

celery, onion, butter, flour, poultry seasoning, salt, pepper, cartons, nonfat dry milk, chicken bouillon granules, rice, chicken, cheddar cheese, bread crumbs, paprika, chicken gravy

Taken from www.tasteofhome.com/recipes/chicken-pom-poms/ (may not work)