Chicken Croquettes – Easy Cheesecake Factory Copycat

This homemade chicken croquette recipe is creamy in the middle, crisp on the outside, and super forgiving if you’ve got leftover cooked chicken sitting around. It’s cozy, budget-friendly, and surprisingly easy once you mix everything up. No fancy gear, no stress — just warm, quiet food.

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Quick Summary

• Prep time: 15 mins
• Cook time: 8 mins
• Flavor: creamy, savory, a little crispy
• Great for: slow nights, leftovers, fridge cleanouts

Why I Like This Recipe

Had cooked chicken. Didn’t wanna do much. Mixed it with stuff I already had and somehow made the softest little golden croquettes that made the kitchen smell like a win. They’re not flashy, but they hit — especially with that creamy sauce spooned over top.

Ingredients

• 1½ cups cooked chicken, finely chopped
• ⅓ cup condensed cream of chicken soup (from a 10.5 oz can)
• ¼ cup Italian-style dry breadcrumbs
• 2 tbsp minced celery
• 1 tbsp minced onion
• ¼ tsp poultry seasoning
• ½ cup Italian-style breadcrumbs (for coating)
• 1 tbsp butter (for frying)
• ½ cup milk
• Remaining condensed soup
• ⅛ tbsp poultry seasoning

How To Make Chicken Croquettes

1. Mix the filling: In a bowl: chicken, soup, breadcrumbs, celery, onion, poultry seasoning. Stir until it holds together.
2. Shape and chill: Roll into 6 patties. Lay on a tray, chill for at least an hour. Helps them stay firm when frying.
3. Bread them: Roll each one in breadcrumbs till fully coated.
4. Pan-fry gently: Medium heat, butter in the pan. Fry each croquette for about 3–4 mins per side until golden.
5. Make the sauce: In a small saucepan: mix remaining soup, milk, and a pinch of poultry seasoning. Warm it low — just till smooth and heated.
6. Serve with sauce: Plate the croquettes and spoon warm sauce over the top. Done.

Tips for Success

• Chill the croquettes or they’ll fall apart while frying
• Chop the chicken fine — not shredded, not chunky
• Don’t skip the breadcrumbs — they help with structure
• Sauce should be warmed slowly, no boiling

Storage and Reheating

• Fridge: Cool completely, store in airtight container up to 3 days.
• Freezer: Freeze croquettes individually on a tray first, then store in a bag. Keeps for 2 months.
• Reheat: Fry again with a little butter, 3–4 mins per side. Gets them crisp again without drying them out.

Frequently Asked Questions

• Can I use canned chicken?
  Yes, just make sure it’s drained and chopped fine.
• Is there a sub for cream of chicken soup?
  You could try a thick béchamel or mashed potatoes, but the canned soup makes it easiest.
• Do I have to chill the croquettes?
  Yes. If you don’t, they’ll fall apart when frying.
• Can I bake these instead?
  You could, but they won’t crisp the same. Still tasty though.
• What goes with them?
  Mashed potatoes, steamed veggies, or just on their own with extra sauce.

Common Mistakes and How to Dodge Them

• Using shredded chicken instead of chopped: Shreds don’t bind as well — things fall apart. Chop it fine.
• Skipping the chill time: If they’re not cold, they’re too soft to fry. Trust me, it matters.
• Turning the heat too high while frying: They’ll burn before the middle warms up. Keep it medium, flip once.
• Skipping the breadcrumbs on the outside: That’s where the crisp comes from. No coat = no crunch.
• Boiling the sauce: It’ll curdle and turn weird. Keep it low and gentle.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 580mg
• Potassium: 320mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 18g

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