Chicken Pom Poms 2 Recipe

In a large pot, sauté celery and onion in butter til tender. Combine the flour, seasoning, salt and pepper. Stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Cook and stir until mixture comes to a boil; cook and stir 1-2 minutes longer or until very thick. Cool. Cover and refrigerate for at least 3 hours. Stir the rice, chicken and cheese into sauce mixture. Combine bread crumbs and paprika in a shallow pan. Shape 1/4 cupfuls of chicken mixture into 2" balls. Roll in crumb mixture. Place 3" apart on lightly greased baking sheets. Bake at 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with the pom-poms. 40-45 pom-poms.(These freeze well. Just mix and freeze; then bake as many as you need.)