1 Week of Shredded Chicken Recipes

Two days before Charlotte’s due date, my mom came down to visit…so we prepped food for my freezer.  We made some casseroles, but it’s also when she showed me how to prep shredded chicken. 

She shared that she makes shredded chicken every couple of months to freeze for recipes.  It’s super easy, just put 8-10 chicken breasts in a giant crock pot with chicken broth and some seasoning, and cook all day.  Then shred the chicken and measure into 2-cup portions before placing in Ziploc bags to go in the freezer.  You can use the shredded chicken for just about anything: quesadillas, enchiladas, BBQ sandwiches…just to name a few.

Having shredded chicken portions in the freezer was a dinner-saver some nights.  You could go a whole week making easy shredded chicken meals for dinner:

Monday – BBQ Shredded Chicken Sandwiches

Tuesday – Chicken Taco Casserole

Wednesday – Chicken Pot Pie Biscuit Cups

Thursday – BBQ Chicken Quesadillas
Friday – BLT Chicken Salad Sandwiches

These are some of my favorite recipes, although I am always on the lookout for new shredded chicken recipes!

BBQ Shredded Chicken Sandwiches
1) Thaw shredded chicken 2 cup portion.
2) Mix chicken with 1 cup BBQ sauce in saucepan over medium high heat.
3) Add some zest to your BBQ sauce: 1/4 cup Italian dressing, 2 TBS brown sugar, 1 TBS Worcestershire sauce and mix well.
4) Garnish with sliced cheese and pickle slices on a toasted bun. Try pretzel buns!

Chicken Taco Casserole
1) Thaw two shredded chicken 2 cup portions.
2) Heat oven to 350 degrees. Stir the chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 can diced tomatoes and green chiles, 1 can black beans (rinsed and drained), and 1 packet of taco seasoning together in a bowl.
3) Spray 9×13 casserole dish with cooking spray. Layer 1/2 the chicken mixture, 3 cups crumbled tortilla chips, and 1 cup shredded cheese in casserole dish.  Layer with remaining chicken mixture and tortilla chips.
4) Cover the baking dish, bake for 30 minutes.
5) Uncover, sprinkle with remaining cheese, and bake uncovered 10 minutes or until cheese is melted.
6) Serve with fresh chopped tomato and green onions on top.

Chicken Pot Pie Biscuit Cups
1) Thaw shredded chicken 2 cup portion.
2) Heat oven to 375 degrees.  Spray muffin-pan cups with cooking spray.
3) Mix chicken, 1 can cream of mushroom soup, and 1 bag thawed mixed veggies in a bowl.
4) Roll or pat each biscuit from refrigerated can until flat. Press into bottom of muffin pan and up the sides.
5) Spoon 1/3 cup chicken mixture into biscuit, top with cheese.
6) Bake for 15-20 minutes, or until biscuits are golden brown.

BBQ Chicken Quesadillas
1) Thaw shredded chicken 2 cup portion.
2) Heat oven to 350 degrees.
3) Stir chicken, 1/2 cup barbeque sauce, 1/3 cup fresh chopped parsley, and 1/4 tsp minced garlic in bowl.
4) Lay 4 tortillas on baking sheet, evenly spread chicken mixture over tortillas, top with fresh diced tomato and shredded cheese, then place another tortilla on top.
5) Bake quesadillas in oven for 5-7 minutes on each side. To help with crispness, gently brush tortillas with vegetable oil before baking.
6) Cut into wedges to serve, goes great with salsa and sour cream.

BLT Chicken Salad Sandwiches
1) Thaw shredded chicken 2 cup portion.
2) Stir chicken, 1/4 cup crumbled bacon, fresh chopped tomato, and 1 stalk diced celery together in a bowl.
3) Whisk 1/2 cup mayonnaise, 1 TBS chopped parsley, 2 TBS green onions, 1 tsp lemon juice, 1 dash Worcestershire sauce, salt and pepper to taste together in a bowl until smooth. 
4) Poor over chicken mixture, toss to coat.
5) Refrigerate until chilled, at least 30 minutes.
6) Serve on toasted bread with lettuce.

Optional garnish: avocado slices.

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