There are few more soothing comfort foods than old-fashioned shredded chicken sandwiches. This recipe consists of shredded chicken cooked in a creamy sauce and served on a toasted bun. Perhaps the best part of this meal is that these sandwiches are almost as easy to make as they are to eat.
Things You'll Need
- 3 pounds whole chicken, or 4 whole chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 celery stalks (optional)
- 1/2 cup sliced carrots (optional)
- 1/2 cup chopped onion (optional)
- 2 cans condensed cream soup (cream of celery, cream of mushroom, or cream of chicken or a combination of two of them)
- 6 hamburger buns, split
- Parsley (optional)
- Paprika (optional)
Place the chicken in a large pot and cover it with water. Add the salt and pepper. You can add additional flavor by including celery stalks, sliced carrots and onions, if desired. Put the pot of chicken on the stove and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the meat and bones begin to fall apart, about one hour.
Drain the chicken, reserving 1/2 cup of the broth. Save the rest of the broth for any recipes calling for chicken stock. Let the chicken cool thoroughly.
Pull the skin off the chicken and remove the meat from the bones. Discard the skin and bones. Shred the meat by pulling it apart with two forks.
Put the chicken in a saucepan or a slow cooker with the reserved broth and the condensed soups. If you plan to heat the chicken mixture in the slow cooker for a long period of time, add additional liquid as necessary, since liquids tend to evaporate off. Stir the chicken, broth and soups until thoroughly blended. Heat the chicken mixture gently until it's bubbly and warm. Add additional salt and pepper to taste, if necessary.
Toast the hamburger buns and arrange them on serving plates. Spoon the chicken mixture over the top of each bun. You can sprinkle a little parsley or paprika on top to add some color. This recipe serves six people with two open-faced sandwiches per person.