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1 Week of Shredded Chicken Recipes

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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 using a slow cooker.  She makes shredded chicken every couple of months to freeze for recipes.  It’s super easy!

Easy Shredded Chicken Prep
Having shredded chicken portions in the freezer was a dinner-saver some nights with a newborn. You can use the shredded chicken for just about anything: quesadillas, enchiladas, BBQ sandwiches…just to name a few! I thought it would be fun to make a whole week of shredded chicken meals, and wanted to share the recipes I used:

Monday:

Cherry BBQ Chicken Cornbread Casserole

Tuesday:

Wednesday:

Thursday:

BBQ Chicken Quesadilla

Friday:

These are definitely some of my favorite meals! But, I’m always on the lookout for new ones…what are your favorite shredded chicken recipes?


Cherry BBQ Chicken Cornbread Casserole

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 mixing 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 mixing 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 mixing 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 Sandwich

  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 mixing 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 mixing 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.

Recommended for Shredded Chicken Recipes:

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Shredded Chicken Recipes

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2 Comments

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  2. Wow! So many awesome recipes! Thanks for sharing.

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