This shredded chicken sandwich is delicious.
Makes 6 (1/3 cup ) sandwiches.
2 1/2 cups shredded chicken (see recipe below for poached
1 can cream of chicken soup
1/2 cup crushed Ritz crackers (20 round crackers =1cup)
1/8 tsp. each of salt, pepper, garlic powder, onion powder,
6 sandwich buns (I used stadium sized buns but I would
suggest regular size hamburger buns..your choice)
(If you want a kick add a little ground red pepper)
Mix soup and seasonings in large saucepan, add crackers,
Add chicken, stir together. Heat to very hot but no boiling
on medium to medium high heat. Stir frequently. Won't
take long at all.
You can serve immediately. Each bun will get 1/3 cup of
the chicken mixture. (a little more, little less, you decide)
Save leftovers in refrigerator. I kept for two days. Just reheat.
Poached Chicken: (to give you shredded)
3 large chicken breasts, boneless, skinless
1 32 ounce chicken broth (plus an extra one)
1 small individual size white wine or 1/2 cup (optional)
1/2 onion small chopped
1/2 tsp. garlic powder
1/2 tsp. sage
1 tsp. salt and 1 tsp. pepper
1 Tbsp. celery flakes
1 tsp. parsley
Add all to large pot or dutch oven, cover and bring to boil,
reduce heat and simmer until chicken is tender.
(Add additional broth if needed to make sure chicken is
covered. I added extra because I wanted the chicken broth
to freeze for another time. You will strain after removing
chicken then let cool, skim fat, and freeze.)
Remove chicken and cool slightly, then shred.
You can freeze shredded chicken.
1 breast =2 cups
So you will have 6 cups of shredded chicken (see picture)
This chicken has the best taste and seasoned well.
You can also use this for other dishes too.
Add to gravy and use over mashed potatoes, or noodles,
in tacos, or quesadillas, with rice or in other casseroles.
This taste so good you could just eat it all by itself!
PS…You need to have in your pantry ground onion
powder and ground garlic powder! I use both
in just about everything. And the powder is
better than the salt version.