Shredded Chicken Cheese Sandwich Recipes
HOT SHREDDED CHICKEN SANDWICH
The Shredded Chicken Sandwich is one of the most classic sandwiches in Ohio. This hot and creamy chicken sandwich is so easy to make, only requires a handful of ingredients, and is budget friendly. Once you make this sloppy chicken sandwich, you will understand why it's so popular.
Provided by Rhonda
Categories Dinner Entrees Lunch Sandwiches
Number Of Ingredients 6
Steps:
- In a medium sized saucepan, add in the canned chicken. Using a fork or your fingers, shred the chicken. Then add in the remaining ingredients.
- Turn the heat on medium and cook until all of the ingredients are thoroughly heated through.
- If you are wanting to use your crock pot, the full instructions are in the article.
Nutrition Facts : ServingSize 4 g
SHREDDED CHICKEN SANDWICH RECIPE
This traditional Ohio Shredded Chicken Sandwich Recipe is a classic. Perfect for large gatherings and easy weeknight meal prep thanks to the crockpot!
Provided by Mary Hoover
Categories Lunch Main Course
Time 3h5m
Number Of Ingredients 4
Steps:
- Cook chicken breast with chicken soup in crockpot for a few hours on low.
- Then add your choice of filler: breadcrumbs, crackers, croutons, or chips and the seasoning. Cook another couple hours.
- Pull chicken out of pot and shred. Mix back into crockpot, cook another hour.
- Serve on buns with optional cheese.
SHREDDED CHICKEN SLIDERS
These easy Shredded Chicken Sliders make a great appetizer for a party or a filling meal. They can be made quickly using rotisserie or leftover chicken so they are perfect for a busy weeknight and they are a crowd pleaser that kids and adults love!
Provided by Kimber
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F.
- Cut each of the Hawaiian rolls in half across the length of the rolls and then place the bottoms in a 9x13 baking dish.
- Layer the chicken and cheese on top of the rolls and then place the top back on. Use a serrated knife to cut in between all of the rolls.
- Mix the melted butter, mustard, sugar, and poppy seeds until combined. Then use a pastry brush to spread the mixture evenly over the tops of the rolls.
- Bake on the middle rack for 20 minutes or until the tops of the rolls are golden brown. Serve hot and enjoy!
Nutrition Facts : ServingSize 2 Sliders, Calories 368 kcal, Sugar 14 g, Sodium 620 mg, Carbohydrate 38 g, Protein 17 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 78 mg, UnsaturatedFat 2 g
SHREDDED CHICKEN CHEESE SANDWICH RECIPE
Cheesy melt in mouth Shredded Chicken Sandwich is perfect for your relaxed Sunday breakfast. Easy to make with no much effort & the end result is so fulfilling. The cheesy chicken stuffed in the sandwich is delicious and can also be made for your tea time snacks. You can also make it for your kids birthday party, as the kids love cheese and this sandwich has everything that kids want. Serve Shredded Chicken Cheese Sandwich along with Espresso Coffee for your evening snacks. You can also make this Sandwich for your tea parties along with other snacks. If you like this recipe, you can also try other Sandwich Recipes such as Chicken Sandwich With Sweet Corn Recipe Scrambled Paneer Sandwich Recipe Aloo Tikki Stuffed Pita Sandwich Recipe
Provided by Garima Gautam
Time 30m
Yield Makes: 2 Servings
Number Of Ingredients 10
Steps:
- To begin making the Shredded Chicken Cheese Sandwich recipe, we will start by boiling the boiling chicken breast
- In a saucepan, boil water on medium flame, add the chicken pieces until it becomes tender. Once it is ready & cooked, drain out the water and let it cool down.Then shred the chicken using a knife. Set aside.
- Next heat up some olive oil in a heavy bottom pan on medium flame and add chopped garlic into it. Saute it for a couple of minutes then add tomato pasta sauce into the pan.
- Now add chopped basil leaves, Italian seasoning & black pepper into the pan and give it a good stir.
- At this stage add the shredded chicken pieces into the pan and let it cook for a couple of minutes. Next, add 1 tablespoon of both the cheese and cook for another 2 minutes.Turn off the heat.
- Now apply melted butter on the outer sides of sandwich bread and then stuff it with chicken. Add both of the cheeses on the top. Put another bread on top to finish the sandwich.
- Pop the sandwich into the preheated oven at 150 C for 8-10 minutes.Once done, slice it into two halves & enjoy the cheesy goodness.
- Serve Shredded Chicken Cheese Sandwich along with Espresso Coffee for your evening snacks. You can also make this Sandwich for your tea parties along with other snacks.
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
HOT N CHEESY CHICKEN SANDWICHES
Here's a nice change of pace from traditional chicken sandwiches. Cream of mushroom soup gives a rich homey flavor, and vegetables add just the right amount of crunch.-Nancy Frederiksen, Springfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
OHIO SHREDDED CHICKEN SANDWICHES
The best Ohio Shredded Chicken Sandwiches! Popular in the midwest, these creamy chicken & stuffing sandwiches are made in the slow cooker.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 4
Steps:
- Place the chicken breasts in the slow cooker.
- Pour the condensed soup overtop.
- Cover and cook on low for 3-4 hours or until the chicken is shreddable.
- Shred the chicken, then add the stuffing mix.
- Mix well, cover and cook for 15-20 minutes or until the bread crumbs are moistened.
- If you'd like the mixture thinner, add a little bit of chicken broth until it is the consistency you'd like.
- Serve on hamburger buns.
Nutrition Facts : Calories 274 kcal, Carbohydrate 17 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 815 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHREDDED CHICKEN AND CHEESE
The mighty sandwich and all its glorious but redundant fillers. This sandwich is not only gourmet (so its awesome when you are trying to impress) but super easy and very different then your common ham and cheese! If you do intend on making this as a host(ess) it pairs lovely with a Reisling or Pinot Grigio. If individual focaccia buns cannot be found in your local grocery purchase the loaf of focaccia or semolina and toast both sides of the slices on the stove top to provide the crunch without making the bread hard. Also, I know that sun dried tomatoes in oil can be expensive (at least here in America) but I often find that purchasing the sun dried tomatoes themselves are cheaper so I generally with purchase a package (4 to 6 oz) place them in a mason jar and fill it up with good quality olive oil. Quality of olive oil is not based on price and find myself enjoying a 32oz bottle that cost $8 and comes with an attachable spout from Trader Joe's.
Provided by BPerez0426
Categories Lunch/Snacks
Time 50m
Yield 8 sandwiches, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cut the focaccia buns in half, lightly buttering the sides of them that have been exposed due to the cutting.
- Place lightly buttered slices on a cookie sheet (buttered side down).
- Leave the cookie sheet on the side.
- In a bowl, place the chicken with spices and oils and allow to marinade for 5 minutes.
- In a medium sauce pan place a small drizzle of olive oil to coat pan.
- Place chicken into the sauce pan leaving very little room, you do not want to sear the chicken but almost steam cook it.
- Cook the chicken for 8 minutes (dependent upon the thickness of your breast) and flip to cook the other side, continue cooking for 6 minutes.
- Remove fully cooked chicken from pan and place on a cutting board.
- Using 2 forks begin shredding (tearing) the chicken, placing the shredded chicken back into the pan with the drippings and oil.
- Place cookie sheet in preheated oven until buttered side is golden brown.
- Once all the chicken has been shredded and placed back into sauce pan, return heat to the sauce pan.
- Continuously stir chicken until most of the drippings have been absorbed or have evaporated.
- Place toasted focaccia bread on a place placing the hot juicy chicken on top with one slice of soy alternative cheddar cheese and enjoy.
Nutrition Facts : Calories 385.6, Fat 23.8, SaturatedFat 7.6, Cholesterol 68, Sodium 2642.1, Carbohydrate 18.9, Fiber 2.2, Sugar 2.5, Protein 24.1
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