Best Hot Chicken And Dressing Sandwiches Recipes

HOT SHREDDED CHICKEN SANDWICH

Steps:

• In a medium sized saucepan, add in the canned chicken. Using a fork or your fingers, shred the chicken. Then add in the remaining ingredients.
• Turn the heat on medium and cook until all of the ingredients are thoroughly heated through.
• If you are wanting to use your crock pot, the full instructions are in the article.

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING

Steps:

• In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
• Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
• In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

SUNDAY DINNER CREAMY CHICKEN SANDWICHES

Steps:

• Put the canned chicken and the broth from the can(s) into a crock pot/slow cooker.
• Use a large spoon or fork to break up any large chunks and spread out the chicken.
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• Add both cans of soup
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• Add the entire box of instant stuffing mix and one cup of hot water
• Stir well to mix all ingredients
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• Cook on low in the slow cooker for 3-4 hours or on high for one hour
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• Spoon onto sandwich buns or bread and enjoy.
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CHICKEN AND GRAVY SANDWICHES

Steps:

• Heat the oven to low heat.
• In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.
• Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle.
• While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.
• While the chicken cooks, crisp the bread in the warm oven.
• Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.

HOT CHICKEN AND DRESSING SANDWICHES

Steps:

• In a stockpot, prepare stuffing mixes as packages direct. Mix in chicken and soup. Increase heat to medium; cook and stir until heated through. Serve on buns.

BASIL CHICKEN SANDWICHES

Steps:

• In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink. , Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.