Description
Ohio Shredded Chicken Sandwiches are a comforting and hearty dish featuring tender shredded chicken cooked in creamy chicken soup and combined with flavorful Stove Top stuffing. This easy-to-make recipe results in flavorful, moist chicken sandwiches perfect for family gatherings or casual meals.
Ingredients
Scale
Chicken and Soup Mixture
- 3 pounds boneless, skinless chicken breasts
- 2 cans (10.75 ounces each) condensed cream of chicken soup
Stuffing
- 1 box (6 ounces) chicken-flavored Stove Top Stuffing
Optional
- Chicken broth (to thin mixture as needed)
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot or slow cooker and cover them with water or chicken broth. Cook on medium heat until the chicken is fully cooked and tender, about 1 to 1.5 hours if on stovetop or 4 hours on low if using a slow cooker.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it finely using two forks or a stand mixer with a paddle attachment.
- Prepare the Mixture: In a large mixing bowl, combine the shredded chicken with the two cans of condensed cream of chicken soup. Stir until fully mixed and creamy.
- Add Stuffing: Stir in the chicken-flavored Stove Top stuffing mix. If the mixture is too thick, thin it with chicken broth a little at a time until the desired consistency for sandwiches is achieved.
- Heat the Mixture: Pour the combined mixture back into the pot or a slow cooker and warm it thoroughly until heated through, about 20-30 minutes, stirring occasionally.
- Assemble Sandwiches: Serve the warm shredded chicken mixture on sandwich buns or rolls, allowing the creamy stuffing and chicken blend to soak into the bread.
Notes
- Use chicken broth to adjust the consistency of the mixture if it seems too thick for sandwiches.
- For added flavor, consider mixing in herbs like thyme or parsley.
- These sandwiches pair well with a side of coleslaw or pickles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
