1 1/2 Cups Finely chopped Chicken
1/3 Cup Chopped Toasted Almonds
1 Cup Chicken Broth
1/2 Cup Vegetable Oil
2 Tbsp. Worcestershire Sauce
1 Tbsp. Dried Parsley Leaves
1 Tsp. Seasoned Salt
1 Tsp. Celery Seed
1/8 Tsp. Cayenne Pepper
1 Cup Flour
4 Eggs Beaten
Preheat oven to 450° F.
Combine chicken and almonds, set aside.
In a large saucepan combine broth, oil, worcestershire sauce, parsley, celery seed, and cayenne pepper, bring to a boil.
Add flour all at once; stir until a smooth ball forms.
Remove from heat and beat in eggs all at once, continue beating until smooth.
Stir in chicken and almonds.
Drop by tablespoonfuls on greased baking sheet.
Bake 12-14 minutes until golden brown. (we also sprinkle a little cheese on them right after taking them out of the oven)
Serve with any sauce of your choosing.