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1
Combine first 5 ingredients in a large saucepan; bring to a boil.
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2
Cover, reduce heat, and cook 15 minutes or until chicken is tender.
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3
Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
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4
Position knife blade in food processor bowl.
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5
Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
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6
Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
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7
Remove from heat.
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8
Stir in chicken, egg substitute, salt, and pepper.
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9
Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
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10
Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
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11
Stir sauce into chicken mixture; shape into 6 croquettes.
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12
Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
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13
Bake at 375u00b0F for 30 minutes or until thoroughly heated.
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14
Serve with Mushroom Sauce.
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15
Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
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16
Add flour, stirring until smooth.
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17
Cook 1 minute, stirring constantly.
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18
Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
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19
Stir in salt and pepper.
