1 10 3/4 ounce can cream of chicken soup
1 1/2 cups cooked chicken minced
1/4 cup fine dry bread crumbs
2 tablespoons parsley minced
1 tablespoon onions finely minced
1/4 cup milk
Combine 1/3 cup soup with chicken, 1/4 cup crumbs, parsley, and onion.
Form into six croquettes.
Roll in bread crumbs.
Fry croquettes in shortening until thoroughly heated and lightly browned. Blend remaining soup with milk; heat; serve over croquettes.