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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 3.2 g
  • Cholesterol: 32.3 mg
  • Sodium: 260.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.3 g

View full nutritional breakdown of Shredded Chicken Sandwhiches calories by ingredient
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Shredded Chicken Sandwhiches

Submitted by: ELUCIER02

Introduction

The night before you intend to make this you need to boil your chicken on med to high for 2 1/2 hours. Let chicken cool and then place in fridge. The next morning you need to take chicken off of the bones. Use your hands this will help you take out all the little bones. Then take the shredded chicken and place in a crock pot or stove to pan. Add Cream of chicken soup(1 large can), and chicken stuffing(1 box). Let cook until chicken hot. Serve with hamburger buns or on pita bread. The night before you intend to make this you need to boil your chicken on med to high for 2 1/2 hours. Let chicken cool and then place in fridge. The next morning you need to take chicken off of the bones. Use your hands this will help you take out all the little bones. Then take the shredded chicken and place in a crock pot or stove to pan. Add Cream of chicken soup(1 large can), and chicken stuffing(1 box). Let cook until chicken hot. Serve with hamburger buns or on pita bread.
Number of Servings: 20

Ingredients

    1 whole chicken
    1 large can of cream of chicken soup
    1 box of chicken stuffing

Directions

I use this when going to a party or a group gathering. The serving size depends on what type of bread your using it. If using hamburger buns it will serve roughly 20-30 people. If using pita bread roughly 15-25. Enjoy

Number of Servings: 20

Recipe submitted by SparkPeople user ELUCIER02.






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Member Ratings For This Recipe

  • AWESOME RECIPE! I can't wait to try it! I love Shredded Chikcen and have been looking for a good recipe! - 5/5/11

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  • I added chicken broth for moisture, mushrooms and a can of roasted mushroom and garlic soup. It is a keeper but next time I will follow the directions on the stuffing before adding to mixture. I also like it without the bread and that saves calories. - 4/13/10

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  • I LOVED this recipe. I would agree, I boiled it how you said and it was moist, fresh, and came right off the bone. I pre cooked the stuffing in the microwave then added it, it depends I think if you want it crunchy or soft :) for me it was a little of both. We ate it for three nights,great leftovers - 10/25/08

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  • 0 of 1 people found this review helpful
    I really want to try this recipe, but I have a silly question - when you add the stuffing, do you prepare per the box directions or just add the dry stuffing mix? - 10/21/08

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  • Why would you have to boil a chicken for 2 1/2 hours? A fryer should not take more than an hour. A larger roasting chicken might need more time, a gentle simmer for 1 1/2 hours. Overcooking chicken is death to moist meat and a full boil is harsh. A gentle simmer is best. - 10/15/08

    Reply from ELUCIER02 (10/15/08)
    The reason I boil it for so long is because when it's done, I don't have such a hard time taking it off the bones. I've never had a problem with it being dry.


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