Shredded Chicken Sandwhiches

Name: Shredded Chicken Sandwhiches Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 20
Ingredients: 1 whole chicken; 1 large can of cream of chicken soup; 1 box of chicken stuffing

(7)

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 20

Ingredients

1 whole chicken1 large can of cream of chicken soup1 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.

Servings Per Recipe: 20

Nutritional Info 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

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Member Reviews

JANIEWWJD
So yummy!!! - 7/15/21
SRIVERS1
This was really good. The family just loved it. - 6/10/21
SEAHAWKDARREL
AWESOME RECIPE! I can't wait to try it! I love Shredded Chikcen and have been looking for a good recipe! - 5/5/11
CPTANNE
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
JULIA_KRAUSE88
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
AMALONEY3
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
POPADIA
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.