Ohio Shredded Chicken Sandwiches

 Ohio Shredded Chicken Sandwich

We’ve all had chicken sandwiches before, but unless you’re from Ohio – or happen to visit there often – you probably haven’t had them quite like this.  See, this isn’t just any chicken sandwich, this is an Ohio Shredded Chicken Sandwich and it’s about so much more than just the chicken. It’s the type of food you find at both ballparks and potlucks, and while it’s economical and easy to make, it’s the signature combination of ingredients that makes it so classic. (And tasty!)

Ingredients

3 lbs boneless skinless chicken breasts
1 cup chicken flavored stuffing mix
1 sleeve Ritz crackers, crushed
2 (10 oz each) cans cream of chicken soup
Chicken broth or water, as needed
Hamburger buns, for serving

Directions 

Place chicken breasts in the insert of a slow cooker. 

Pour soup over the top.

Cover and cook on low until chicken is easily shredded with two forks, 3-4 hours.
Shred chicken, then stir in stuffing mix and crushed Ritz crackers. Cover and cook until stuffing and crumbs are soft, about 30 minutes.
If needed, thin mixture out with chicken broth.
Serve on hamburger buns and enjoy!  Serves 8 to 10

Chicken And Biscuit Casserole,

  

Chicken and Biscuit Casserole

Ingredients

1 small onion
1 1/2 teaspoons of butter
2 lbs chop cooked chicken breast or 2 lbs boneless chicken thigh
1 can cream chicken soup
1/2 c mayonnaise
1 c milk
1/2 cup chopped chili or 1/2 cup sautéed red peppers or 1/2 cup jarred roasted red pepper
1 c frozen peas 
1 1/2 cups grated mild cheddar cheese
refrigerated cookies

Directions:

Preheat oven to 350.

Greased bottom & side an 11x7-inch baking dish 

Chop onion.

Heat butter in  small nonstick skillet & sauté to soft.

Combine the cooked onion, soup, chicken, milk, chili and mayonnaise in a bowl, then pour into the prepared baking dish.

Baking for 15 min and removing from oven.

Sprinkle 1 cup cheese over cooked mixture.

Organize cookies in a single layer & sprinkling with rest 1/2 cup cheese.

Return the pan to the oven and bake until the cookies are golden brown and the sauce is bubbly, usually about 20 minutes longer.

It's RICH! You can use sour cream for all or part of the mayonnaise if you want to reduce the heaviness. I substituted non-fat Greek yogurt. You can also add green beans. What a brilliant idea. Enjoy !  

Ultimate Chicken Casserole

Ultimate Chicken Casserole

Ingredients:
2 cups egg noodles, cooked
2 cups chicken, cooked/shredded
2 cups corn *I used frozen, canned works too
1 cup milk
2 cans cream of chicken soup*10 oz cans
1 onion, diced
1 tbsp garlic, minced
1/2 cup cheese, shredded  (cheddar, any type works)
1/2 cup bacon, cooked/chopped
3/4 cup French fried onions
salt/pepper (to taste)

Directions:
Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.
Place pan into preheated oven and bake for about 30 minutes.
Remove from oven and serve warm!

Crispy Chicken Casserole

Crispy Chicken Casserole

Ingredients 

 3 cups Tyson chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) Kraft shredded Cheddar cheese

1 cup Daisy sour cream

1 cup Hellman’s mayonnaise

1 (4-ounce) can La Choy water chestnuts, drained and chopped

1 (10-3/4-ounce) can Campbells cream of chicken soup

1/2 cup slivered almonds, chopped fine

1 (6-ounce) can Durkee French-fried onion rings

Directions

 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Pam cooking spray.

In a large bowl, stir together Tyson chicken, celery, Kraft cheese, Daisy sour cream, Hellman’s mayonnaise, La Choy water chestnuts, Campbells soup, and almonds. Spoon into prepared baking dish.

Bake, uncovered, for 30 minutes. Sprinkle Durkee onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Chicken And Biscuits Casserole

Chicken And Biscuit Casserole

Ingredients:
1 can (10 3/4 ounces) Cream of Chicken Soup
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
Chopped onions (if you like )
Green peas
Boiled potatoes
Boiled chicken shredded or chunked
1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

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Directions:Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.  You can add whatever veggies you like...

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Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.

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Bake for 15 minutes or until the biscuits are golden brown.