1 lg. chicken
3/4 stick butter
1/4 c. flour
1/4 c. chicken broth
2 cans mushroom soup
1 c. parsley flakes

Boil chicken in salted water; add 1 medium onion, 1 stalk celery, 1 carrot, and 2 large bay leaves. Skin and bone chicken; cut into large pieces. Make white sauce from butter, flour, chicken broth, and parsley flakes. Sauce will be very thick, just add chicken chunks and 1 cup of parsley flakes. Let stand overnight in refrigerator.

Next day make into patties: dredge in flour, egg-milk wash, and cracker meal. Fry until golden brown. Pour cream of mushroom soup over the patties and serve.