Saturday, March 22, 2008

Chicken Cakes

Adapted from Kraft Food & Family Magazine

1 package boneless skinless chicken breasts, cooked & chopped

1 box chicken flavored stuffing

1 cup cheese, shredded

1/2 cup carrots, shredded

1/3 cup mayonnaise

3/4 cup water

Mix all ingredients in a large bowl.

Cover the bowl and refrigerate at least 10 minutes.

Heat a nonstick skillet sprayed with cooking spray on medium heat. Scoop chicken mixture, using about 1/3 cup for each cake, in batches. Try using an ice cream scoop to make evenly portioned cakes.

Gently flatten cakes using a spatula.

Cook 3 minutes on each side or until they're golden brown on both sides, turning cakes over carefully.