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Shredded Chicken Sandwiches Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 8 16 24 32 40 48
Ingredients
Olive oil 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
Boneless, skinless chicken breast 4 8 12 16 20 24
Chopped onion 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Cream of chicken soup 11 oz. 22 oz. 33 oz. 44 oz. 55 oz. 66 oz.
Chicken broth 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Reduced sodium soy sauce 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
Worcestershire sauce 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
On Hand Ingredients
Hamburger buns 8 16 24 32 40 48

Assemby Directions:
Heat oil in skillet over medium-high heat. Brown chicken for 5 minutes on each side. Place in bottom of slow cooker. Place onion in skillet and cook until transluscent. Add soup, chicken broth, soy sauce, and Worchestershire sauce to skillet. Still until combined. Pour over chicken in slow cooker. Cover and cook on low for 6 to 8 hours or until chicken is tender and shreds easily. Shred chicken with a fork.

Freezering Directions:
Cool. Place chicken in meal sized containers or freezer bags. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator. Reheat in the microwave or on stove top. Spoon onto buns and serve.

Nutritional Info:
Per Serving: 239 Calories; 7g Fat (25.2% calories from fat); 21g Protein; 24g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 698mg Sodium. 
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.



From the Monthly Newsletter (Monday, August 29, 2011)
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