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Ohio Shredded Chicken Sandwich

Ohio Shredded Chicken Sandwich: Creamy Comfort for Any Meal

Ohio Shredded Chicken Sandwich is a classic lunch option that blends tender chicken with a creamy sauce for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 6 sandwiches
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 3 pounds boneless skinless chicken breast Substitute with leftover rotisserie chicken or turkey for a different spin.
  • 2 cans (10.5-ounce) condensed cream of chicken soup Can switch with cream of mushroom or cream of celery for variation.
  • 1 cup chicken stock Opt for low-sodium if watching salt intake.
For the Texture
  • 1 sleeve crushed Ritz butter crackers About 1-1/4 cup; can use crushed potato chips or dried stuffing mix.
For Seasoning
  • 1 teaspoon dried parsley Feel free to use fresh parsley for a more vibrant touch.
  • 1/2 teaspoon garlic powder Fresh minced garlic can work wonders too!
  • 1/2 teaspoon freshly ground black pepper Adjust according to taste preferences.
  • Kosher salt To taste, depending on other ingredient salt content.

Equipment

  • Instant Pot
  • Stovetop
  • Slow Cooker
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Ohio Shredded Chicken Sandwich
  1. Combine the chicken breast, chicken stock, and condensed cream of chicken soup in the Instant Pot. Secure the lid and set to cook on manual high pressure for 10 minutes.
  2. Release the steam and shred the chicken. Return shredded chicken to the pot, ensuring it's coated in the sauce.
  3. Add crushed Ritz crackers, parsley, garlic powder, and black pepper. Stir gently and let sit for 20 minutes off the heat.
  4. Scoop the creamy shredded chicken onto sandwich buns. Garnish as desired and serve.
  5. For stovetop method, heat soup and chicken stock in a skillet, stir in shredded chicken and crushed crackers for desired thickness.
  6. For slow cooker, add chicken, soup, and stock; cook on low for about 4 hours until tender, then shred and add remaining ingredients.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 3mgIron: 10mg

Notes

This dish can also use leftover turkey and sautéed vegetables for extra flavor.

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