Here is a very quick and easy recipe for shredded chicken sandwiches. These sandwiches are very popular in this area (Ohio). You will find them being served at all kinds of gatherings, from parties to potlucks and they are sold at most local ice cream shops.
Lots of families have their own secret shredded chicken recipes. Some cooks insist on cooking and deboning a whole chicken then adding fillers from breadcrumbs to crackers. This recipe requires only canned chicken, cream of chicken soup, and sandwich buns. The total prep time is about 20 minutes. Another bonus is that you are only going to need a pot and a wooden spoon.
Step 1: Preperation
I use the canned chicken that is available at the local retail food distributor. It is 48 ounces, and the chicken is in broth. The only other ingredient that you will cook with is cream of chicken soup.
The ratio that I found to work best is - 3 parts chicken to 1 part soup. With a 48 ounce can of chicken, I use 1 and ½ of the 10 ounce cans of soup. As such, 2 cans of chicken and 3 cans of soup works out perfectly with no waste. It makes a big batch, but the leftovers can be kept in the freezer for several quick meals later. Each can of chicken will make about 16 to 20 sandwiches.
The chicken and the soup are just poured into a pot over medium heat. After the mixture comes to a boil, reduce the heat to a simmer. As it cooks the larger pieces of chicken will break down. Any large pieces that still remain can be broken apart with the spoon that you are using to stir. It’s ready to serve after simmering for about 15 minutes.
Really big batches can be made in an electric roaster and will feed a large crowd. But this method does require a longer time to cook.
Put a spoonful on a sandwich bun and you are ready to go!
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