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Wednesday, 22 October 2014

HOT CHICKEN SANDWICHES

HOT CHICKEN SANDWICHES
12 eggs
1 loaf of bread (cubed)
2 large (or 3 small) boiler chickens (reserve some broth for use in
recipe)
salt to taste
pepper to taste
Boil the chickens until done and let cool. When the chicken meat is
completely cool to the touch, pick the chicken meat from the bones
and set aside. Reserve a little of the broth for later.
Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs
with the cubed bread. Add the chicken meat you picked from the bone
and enough broth from the chicken to moisten. Add salt and pepper to
your own taste. Mix well. Spread mixture into a lightly greased
casserole dish and bake in a preheated 350 degrees F (175 degrees C)
oven for 30 minutes. Or spray a slow cooker/Crock Pot with cooking
spray to prevent sticking and pour in the chicken mixture. Let cook on
low for about 6 hours. Serve by scooping onto buns.
Makes 12 to 18 servings
Tina's Comments: My husband thinks it could use some chopped up
onions in it (I'm not an onion fan......) but I did add a little bit of
parsley to it.

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