1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1 c. oats
2 c. cooked chicken
1 egg, beaten
1 1/2 c. dry bread crumbs
Oil for deep fat frying

SAUCE:

10 1/2 oz. can cream of mushroom soup
1 c. light cream
1 tbsp. lemon juice
1/2 tsp. curry powder

Combine sauce ingredients, heat to boiling. Remove from heat and serve over the hot croquettes.

Melt butter in saucepan. Stir in flour, salt and pepper. Slowly add milk, stirring constantly. Cook over medium heat until mixture has thickened. Remove from heat and stir in oats and chicken. Cool thoroughly. Shape into 8 croquettes. Roll each croquette in flour, then dip in egg and finally into bread crumbs. Heat frying oil to 375 degrees. Fry the croquettes until they are golden brown, about 2 1/2 to 3 minutes. Turn the croquettes during frying. Drain on paper towels to remove excess oil.