Shredded Barbecue Chicken And Chips Food

SHREDDED BBQ CHICKEN CASSEROLE

Steps:

• Mix the shredded chicken, black beans, corn, green pepper, and barbecue sauce until combined.
• Pour mixture into a large casserole dish and top with cheddar cheese.
• Place the dish in the oven loosely covered with foil and bake at 375˚F for 25 minutes.
• Remove the foil and top with french fried onions and continue to cook for 10 more minutes or until the sides are bubbling and the onions are browned.
• Let rest for 5 minutes, then garnish with cilantro. Enjoy!

SHREDDED BARBECUE CHICKEN AND CHIPS

Steps:

• Chop or shred the chicken and set aside.
• In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes.
• Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so).
• Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
• Give each person some tortilla chips and top with chicken mixture. Add optional cheese.
• Top with some sour cream or plain yogurt, if desired.

SHREDDED BARBEQUE CHICKEN

Steps:

• Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
• Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

SOUTHERN SHREDDED BBQ CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender., In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined., Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Drizzle remaining butter over warm bread., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over cornbread.

BIG BARBECUE CHICKEN KEBAB

Steps:

• First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it's completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs - the longer, the better.
• Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
• Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they're cooked, or use a digital cooking thermometer - it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki (see our recipes, below).

SHREDDED BBQ CHICKEN SANDWICHES

Steps:

• In a medium sized skillet, cook chicken until no longer pink.
• Shred with 2 plastic forks.
• Mix sauce ingredients in a medium saucepean; add chicken.
• Heat on medium, then reduce heat to low.
• Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
• Careful not to overcook or chicken might become too dry!
• Serve on toasted buns.

SHREDDED BARBECUE CHICKEN

Steps:

• Place chicken breast in the crockpot and cook on high about 3 hours.
• Stir together all the sauce ingredients.
• Add the shredded chicken and heat.
• Serve on buns.

QUICK AND EASY CHICKEN AND CHIPS CASSEROLE

Steps:

• Combine chicken, soup, sour cream, and picante sauce, mixing well.
• Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
• Sprinkle 1/2 of cheese over first layer.
• Add 1/2 of the crushed corn chips.
• Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
• Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.