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

Crispy Cheddar Chicken

Crispy Cheddar Chicken

Ingredients
Chicken:

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cup cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Directions

1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.