Chicken Rice Balls

• 1/2 cup finely chopped celery
• 1/3 cup sliced green onions, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 2 cups cooked rice
• 1-1/2 cups finely chopped cooked chicken
• 1/2 cup shredded cheddar cheese
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon poultry seasoning
• 1/2 cup finely crushed cornflakes
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup milk

1. In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed.
2. Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350u0b0 for 25-30 minutes.
3. Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.

celery, green onions, butter, flour, chicken broth, rice, chicken, cheddar cheese, egg, salt, chili powder, poultry seasoning, cornflakes, condensed cream, milk

Taken from www.tasteofhome.com/recipes/chicken-rice-balls/ (may not work)