Chicken Cheese Ball Recipe
A creamy, savory chicken cheese ball rolled in chopped pecans makes an easy appetizer for parties or snacks.
Servings: 12 servings
Ingredients
- 12 ounces canned chicken, white meat drained
- 16 ounces cream cheese room temperature
- 1/2 cup onion, chopped or 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 2 cups pecans, chopped use 1/2 cup in mixture and reserve remaining for coating
- crackers and fruit for serving
Instructions
- In a medium mixing bowl, combine the drained canned chicken, room-temperature cream cheese, chopped onion (or onion powder), garlic powder, kosher salt, and 1/2 cup of the chopped pecans; stir until evenly mixed.
- Place a large piece of plastic wrap on the work surface and spoon the mixture into its center.
- Using the plastic wrap, gather the edges and press the mixture into a tight ball, twisting the wrap to compact it.
- Unwrap the ball and roll it in the remaining chopped pecans, pressing gently so the nuts adhere to the surface.
- Re-wrap the coated cheese ball in plastic wrap and chill in the refrigerator for at least 1 hour (can be refrigerated up to 3 days) before serving.
- Serve the cheese ball with crackers and fruit.
Equipment
- Mixing Bowl
- Plastic Wrap
- Measuring Cups and Spoons
- Spatula or spoon
Notes
- Use room-temperature cream cheese for easier mixing.
- Drain canned chicken well to avoid a watery mixture.
- Reserve half the pecans for coating to ensure even coverage.
- Chill at least 1 hour to firm up the ball before serving.