Instructions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the shredded chicken, cheese, breadcrumbs, egg, garlic powder, salt, and pepper until well combined.
Scoop about 1 tablespoon of the mixture and roll into small balls or patties.
Place evenly on the prepared baking sheet.
Bake for 18–20 minutes or until golden and cooked through.
Let cool slightly before serving.
Serving and Storage Tips:
Serve warm with ketchup, ranch, or honey mustard for dipping.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in a single layer before transferring to a zip-top bag—good for up to 2 months. Reheat in the oven or air fryer until hot.
Variations:
Add Veggies: Mix in finely chopped broccoli, carrots, or spinach.
Spice It Up: Add a pinch of chili flakes or a splash of hot sauce.
Swap the Cheese: Try mozzarella, pepper jack, or a Mexican blend.
FAQ:
Q: Can I make these gluten-free?
A: Yes! Just use gluten-free breadcrumbs.
Q: Can I use canned chicken?
A: Absolutely. Just drain it well and shred it finely.
Q: How do I keep them from falling apart?
A: Be sure the mixture is moist enough (add another egg if needed) and compact them firmly when shaping.
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