2 c. ground chicken
1/2 c. evaporated milk
2 tbsp. Worcestershire sauce
2 tbsp. instant onion
1/2 tsp. salt
1/4 c. pickle relish, drained
1/2 c. evaporated milk
1 or 2 c. finely crushed corn flakes
2 tbsp. catsup
2 tsp. crumbled basil

Cook 3 whole chicken breasts. Remove meat and when cool, grind enough to make 2 cups ground chicken.

Combine first 6 ingredients. Form into 6 (3-inch) round croquettes. Mix evaporated milk, catsup, and basil; dip croquettes in mixture and coat all sides. Roll in corn flakes.

Put in greased baking dish and bake at 350 degrees for 20 minutes until crisp and golden. Serve with mushroom or wine sauce. Can be made a day ahead. Double recipe for 12, but 1 can evaporated milk is enough.