June 2, 2010

Creamy Chicken Sandwiches

I told ya'll I'd share the recipe from the other night's Gooseberry Patch Cookbook Preview Party so here goes...

Creamy Chicken Sandwiches

1 lb. boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
14-1/2 oz. can chicken broth
1/8 tsp. salt
1/8 tsp. pepper

Put chicken in the bottom of a slow cooker; add soup and broth. Cover and cook on low setting for 8-9 hours, until chicken is tender and mixture is thickened. If too thick, stir in a few crushed saltine crackers to thicken. Shred chicken with a fork and serve on buns. (The recipe says it makes 6 sandwiches but I could easily get 9 or more.)

I made these homemade buns to go with it.



Anonymous said...

Carmen, I tried your Creamy Chicken tonight, tweaked it a bit. I did not have time to whip up the buns (though I am definitely trying that recipe in the near future). I made it with Cream of Mushroom soup (no Cream of Chicken in the house), and I served the works over steamed brown rice, with steamed green beans and orange wedges on the side. It was very good! ~Kelly in MN

Carmen at Old House Homestead said...

Cream of Mushroom sounds yummy, too! Unfortunately we have a few eaters that don't like mushrooms. I love them, though! : )

Karla said...

Thanks! Love you!

Carmen at Old House Homestead said...

Back at ya, chica! ; )

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