Creamed Chicken Sandwiches Food

CROCK POT CREAMED CHICKEN SANDWICH

Steps:

• Drain your chicken and shred with two forks.
• Mix together your shredded chicken and your soup in your crock pot.
• Cover and cook on low for 3-4 hours.
• Taste the mixture and add salt and pepper to your taste.
• If you added salt and pepper, stir everything together until it is well blended.
• Spoon your chicken mixture onto your favorite bun and add some pickle slices if you please!

SUNDAY DINNER CREAMY CHICKEN SANDWICHES

Steps:

• Put the canned chicken and the broth from the can(s) into a crock pot/slow cooker.
• Use a large spoon or fork to break up any large chunks and spread out the chicken.
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• Add both cans of soup
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• Add the entire box of instant stuffing mix and one cup of hot water
• Stir well to mix all ingredients
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• Cook on low in the slow cooker for 3-4 hours or on high for one hour
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• Spoon onto sandwich buns or bread and enjoy.
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CREAMED CHICKEN SANDWICHES

Steps:

• Mix the ingredients in a crock pot.
• Cook on low for 5-6 hours. Add saltine crackers as necessary to thicken.
• Serve on buns.

HOT SHREDDED CHICKEN SANDWICHES

Steps:

• In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

CREAMED CHICKEN

Steps:

• In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

CREAM CHICKEN SANDWICHES

Steps:

• 1. In a sauce pan add canned chicken with broth,cream of chicken soup. Warm up and add crushed crackers for a filler, maybe 1/2 a sleeve of crackers. Don't add too many crackers as it will dry it out. It should be a little loose, and not real thick, but its however you like to eat it. Serve on buns.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.