1 lb. chicken or turkey (de-boned or boneless)
2 tbsp. poultry seasoning
1 celery stalk (fresh, sliced thin is preferred but flakes or powder will work)
1 bag chopped broccoli
1 (23 oz.) can cream of chicken soup, undiluted (family size)
1 cup mayonnaise
2 cups soft bread crumbs
Italian bread crumbs, for rolling (Progresso)

Boil chicken with the poultry seasoning and celery. Strain chicken, keeping the broth. Return the broth to the pan and cook the broccoli until tender. While the broccoli is cooking start shredding the meat. Be sure to shred fine but not to a paste.

Strain the broccoli and celery and chop into small pieces. Through a food processor works best. Combine the cream of chicken soup with the mayonnaise making sure to mix well.

Combine all of the ingredients except the Italian bread crumbs. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure it is mixed well.

With your hands take the mixture and form into the shape of a meatball then roll into the bread crumb mixture. Once rolled into the bread crumbs form into the log shape or leave as is and place on a baking sheet.

Tip: To save on clean up time I place a piece of foil on the bottom of the sheet.

Depending on how many are being served make the size of the meatball accordingly. I usually make it the size of my palm.

Bake at 350°F until the bread crumbs turn brown.

Submitted by: Annette Brady