Description
This Ohio potluck staple tends to be made with canned chicken, cream of mushroom soup, saltine crackers, and other iffy components. I developed this version using real ingredients so you can enjoy the warm comfort of shredded chicken sandwiches in a healthier, more delicious way.
Ingredients
- ΒΌ cup slivered almonds
- 2 slices white bread, torn into pieces
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 3 (5 ounce) skinless, boneless chicken breast halves
- 6 cups chicken broth, or as needed
- 2 tablespoons salted butter
- 4 large roll or bun (3-1/2″ dia)s brioche buns, halved
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Pulse almonds in the bowl of a food processor to fine crumbs. Add bread
- oil
- salt
- and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
- Bake in the preheated oven for 10 minutes
- stirring halfway through. Set aside to cool.
- Season chicken with salt and pepper
- then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat
- skimming foam. Reduce heat to low
- cover
- and simmer until no chicken is no longer pink in the center
- 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board
- then shred with two forks.
- Strain chicken broth to remove solids.
- Return chicken to the pot
- then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat
- adding more broth if necessary
- until mixture reduces and reaches desired consistency
- about 20 minutes. Season with salt and pepper.
- Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown
- 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 4