4 tbsp. butter
4 tbsp. flour
1 c. milk
1 tsp. salt
2 c. cooked chicken pieces
2 tbsp. parsley flakes

Melt butter, blend in flour, add milk and salt. Stir until thick. Remove from heat. Add chicken pieces and parsley flakes. Pat into a greased 8x8 or 9x9 pan. Cool thoroughly in refrigerator at least one hour. Remove from pan in 8 sections. Form into patties. Roll in bread or cracker crumbs. Dip in beaten egg and roll in crumbs again. Fry in hot oil until brown.