The Easiest Thing You'll Ever Make: Creamed Chicken Sandwiches

It's hard to believe that something that looks slightly disturbing can taste SO good, but I cannot tell a lie. It is amazing!

It may very well be just a regional or even local staple, especially at church potluck dinners, school lunches and local county fairs. Creamed or shredded chicken sandwiches. Yum. 

This is the brand we use, because it's what they sell here.....

This is what you need: 

1/2 small onion, minced or finely chopped
1 tsp olive oil (or cut the fat even more and just spray the pan with no stick spray) 
27 oz. can of boneless, cooked chicken
10.5 oz can Cream of Mushroom soup (another way to cut fat: use a fat free soup) 
Salt and coarse ground black pepper (probably less than 1/2 a tsp each, here) 

This is what you do: 

Saute the onion in the olive oil, or in a sprayed skillet, over medium heat, until the onion is transluscent. 
Open the can of chicken and skim off any visible fats and drain the majority of the broth from the can
Add chicken to the skillet and shred it further with a fork
Add mushroom soup to the skillet and stir to combine everything
Sprinkle on salt and pepper
Heat for 5-10 minutes. 

THAT is it. 

This amount will make enough for between 8-12 sandwiches, depending on how much chicken you add to the bun. My husband likes to top his off with pickles. Yuck. But, hey, if you like pickles, go for it. 

The more you know: 

Stick the chicken can in the freezer for a good 30 min. to an hour before cooking. The cold will solidify the chicken fat (which is gross) so it's easier to remove it. You could probably also throw the chicken in a strainer and rinse it off, if you REALLY want to remove some fat, but then, you'll be removing some flavor as well. 

If your creamed chicken is too soupy, add a few spoons of instant potatoes. This will thicken it up without changing the flavor. 

Leftovers can be frozen or kept in the fridge for up to 3 days, just warm up in a pan or in the microwave as needed.  

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