Sus Hive Recipe Library

Easy Chicken Croquettes

Chef/operator production sheet for Easy Chicken Croquettes. Use this page for station prep, service setup, holding decisions, and catering execution. Easy Chicken Croquettes have been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Easy Chicken Croquettes

Creamy chicken-and-stuffing croquettes with breadcrumb crust and warm gravy-style sauce.

Yield: 8 croquettes / serves 4
Style: fried comfort item
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Croquettes
  • 2 cups roasted chicken, shredded
  • 1 can condensed cream of chicken soup
  • 1/4 cup low-fat milk
  • 1 box seasoned stuffing mix
  • 1 large egg, lightly beaten
  • 2 tbsp onion, finely chopped
  • 2 tbsp celery, finely chopped optional
  • Breadcrumbs, for dredging
  • 1/4 cup vegetable oil, for frying
Sauce
  • 1 can condensed cream of chicken soup
  • 1 cup low-fat milk

Prep / Cook Method

  1. Mix chicken, soup, milk, stuffing mix, egg, onion, and celery until well combined. Chill at least 3 hours.
  2. Shape about 3/4 cup mixture into a log or traditional cone shape, or form patties for easier handling.
  3. Roll each croquette in breadcrumbs to coat.
  4. Pan-fry in about 1/4 inch oil over medium heat, turning as needed, until golden on all sides, about 10 to 15 minutes.
  5. For a baked version, bake at 350°F for 25 to 30 minutes; from frozen, bake 45 to 50 minutes.
  6. Keep warm in a 200°F oven if needed.
  7. For sauce, warm the second can of soup with 1 cup milk in a saucepan until smooth and creamy.

Finish + Service

  • Serve sauce over the croquettes or on the side.
  • Traditionally served over mashed potatoes.
  • Freeze shaped, breaded croquettes up to 2 months if desired.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.