What to do with shredded chicken? 6 recipes to try and agree




Baked rice with shredded chicken – Photo: Guia da Cozinha

Image: Kitchen guide

Still don’t know what to do with shredded chicken, other than the traditional chicken and chicken mix? Don’t worry! The guide teaches you 6 delicious options that highlight the brand, you will never doubt how great it is! Check out the full list below:

What to do with shredded chicken? 6 recipes to try and agree

Baked rice with shredded chicken



Baked rice with shredded chicken - Photo: Guia da Cozinha

Baked rice with shredded chicken – Photo: Guia da Cozinha

Image: Kitchen guide

While: 1 hour

Activities: 8

Bother: Easier

Ingredients

  • 2 tablespoons of butter
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 5 chopped seedless tomatoes
  • 1 can of canned corn
  • 1/2 cup green olives, chopped
  • Salt and black pepper to taste
  • 5 cups of cooked white rice
  • 2 tablespoons of parsley
  • 1 can of sour cream
  • 2 cups of shredded mozzarella cheese

Preparation mode

Heat the butter in a pan and fry the onion for 2 minutes. Add the chicken, tomatoes, corn and olives, season with salt and pepper and cook for 10 minutes, stirring occasionally. Save In a bowl, mix the rice, parsley and cream until smooth. In a medium rectangular refractory, alternate layers of rice, sauce and cheese, ending with rice and cheese. Bake in the preheated oven for 10 minutes until brown. Serve immediately.

Shredded Chicken Parmigiana



Shredded chicken parmigiana - Photo: Guia da Cozinha

Shredded chicken parmigiana – Photo: Guia da Cozinha

Image: Kitchen guide

While: 45 min

Activities: 4 food

Bother: Easier

Ingredients

  • 2 tablespoons of oil
  • 1 chopped onion
  • 4 cloves of minced garlic
  • 1/2 cup (tea) tomato paste
  • 4 ripe tomatoes, skinned and sliced
  • Salt, pepper and oregano to taste
  • 1 cup (tea) of water
  • 1 tablespoon of butter
  • 2 cups cooked and shredded chicken
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons grated Parmesan cheese

Preparation mode

Heat oil in a pan over medium heat and add half of the onion and garlic for 3 minutes. Pour in the puree and fry for 2 minutes. Add tomatoes, salt, pepper and water. Cook for 10 minutes, stirring occasionally. Meanwhile, melt the butter in a pan over medium heat and cook the rest of the onion and garlic until golden. Add chicken, salt, pepper and sauté. In the middle, alternate layers of chicken and mozzarella, ending with chicken. Drizzle with sauce and sprinkle with remaining mozzarella and Parmesan. Bake in the preheated oven for 10 minutes. Sprinkle with oregano and serve.

Macaroni with shredded chicken and cheese



Pasta with shredded chicken - Photo: Guia da Cozinha

Pasta with shredded chicken – Photo: Guia da Cozinha

Image: Kitchen guide

While: 1 hour

Activities: 6 meals

Bother: Easier

Ingredients

  • 1 package of noodles (500g)
  • salt to taste
  • 100 g grated mozzarella cheese
  • 50 g grated provolone cheese
  • 50 g grated Parmesan cheese

soup

  • 3 tablespoons of oil
  • 1 chopped onion
  • 2 chopped tomatoes
  • 3 cups of cooked and shredded chicken
  • 1 chicken bouillon cube
  • 2 cans of tomato sauce
  • Salt and black pepper to taste

Preparation mode

Cook the pasta in salted water until al dente. Drain and set aside. For the sauce, heat a pan with olive oil over medium heat and fry the onions until they are soft. Add tomatoes, chicken and cook for 3 minutes. Add chicken, sauce and cook for 10 minutes, stirring a little. Sprinkle salt, pepper and turn off the flame. Carefully toss the cooked pasta with the sauce, transfer to a serving plate and sprinkle with the cheese mixture before serving.

Polenta stuffed with shredded chicken



Stuffed Polenta - Photo: The Kitchen Guide

Stuffed Polenta – Photo: The Kitchen Guide

Image: Kitchen guide

While: 1 hour

Activities: 6 meals

Bother: Easier

Ingredients

  • 1 and 1/2 cups (tea) of corn
  • 4 cups (tea) of water
  • 1 tablespoon of butter
  • 1 chicken bouillon cube
  • Salt and black pepper to taste
  • 200 g of chopped mozzarella cheese
  • 4 tablespoons grated Parmesan cheese to sprinkle

soup

  • 3 cups of cooked and shredded chicken
  • 2 tablespoons of oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 4 tomatoes without skin and seeds, diced
  • 4 tablespoons chopped green olives
  • Salt and black pepper to taste

Preparation mode

Dissolve the corn in 1 cup of water (tea) and set aside. If necessary, add more water. In a large pot, put the rest of the water on medium heat with butter, chicken, salt and pepper. As soon as it boils, add all the melted corn flour and stir until it thickens. Reduce the heat and cook with a lid, stirring occasionally, for 20 minutes or until cooked.

Heat the oil in a pan over medium heat and fry the onion and garlic for 5 minutes or until golden. Add chicken, tomatoes and cook for 3 minutes. Mix olives, season with salt, pepper and turn off. In a rotating medium, alternate layers of polenta, sauce and mozzarella, ending with a sauce. Sprinkle with Parmesan and bake in the preheated oven for 15 minutes or until brown. worship

Layered Potatoes with Shredded Chicken



Mashed Potatoes - Photo: The Kitchen Guide

Mashed Potatoes – Photo: The Kitchen Guide

Image: Kitchen guide

While: 1 hour

Activities: 5 meals

Bother: Easier

Ingredients

  • 1 can of sour cream (300g)
  • 1 and 1/2 cups (tea) of milk
  • Salt, pepper and grated nutmeg to taste
  • 4 potatoes, peeled and sliced
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons of bread
  • 4 tablespoons grated Parmesan cheese

braised

  • 2 tablespoons of butter
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 2 chopped seedless tomatoes
  • 1 cup(s) of cream cheese
  • Salt, pepper and chopped parsley to taste

Preparation mode

To sauté, heat the pan on medium heat with butter and fry the onions for 2 minutes.

Add chicken, tomatoes and cook for 3 minutes. Remove from heat and mix curd, salt, pepper and parsley. Reserve

In a saucepan mix cream, milk, salt, pepper and nutmeg.

Add the potatoes and cook for 5 minutes after it starts to boil, on medium heat. Drain, drain the potatoes and reserve the cooking water. Under the bottom of the medium with half of the potato, make a layer with the sauté, one with the mozzarella and cover with the other potato.

Pour in the reserved water. Sprinkle with breadcrumbs and parmesan. Bake in the preheated oven for 25 minutes or until brown. Remove and serve.

Pea broth with shredded chicken



Pea Water - Image: Cooking Guide

Pea Water – Image: Cooking Guide

Image: Kitchen guide

While: 1h (+ 6h soak)

Activities: 6

Bother: Easier

Ingredients

  • 2 cups of dry peas
  • 7 cups of water (tea)
  • 1 bay leaf
  • 3 tablespoons of oil
  • 2 cups cooked and shredded chicken
  • 1 chopped onion
  • 1 minced garlic onion
  • 1/2 cup (tea) cottage cheese
  • Salt and black pepper to taste
  • Chopped chives for sprinkling

Preparation mode

Put the peas in a bowl, cover with water and soak for 6 hours. Drain, put in a pressure cooker, with water and bay leaf and cook for 25 minutes after the pressure starts. Turn off and release the pressure. Open the pan, let it cool and blend half the peas in a blender until it becomes creamy. Put the pan on a medium heat with oil and fry the shredded chicken, onions and garlic for 3 minutes. Then add the split peas, uncooked peas, cheese, and salt. and pepper and cook until it boils. Transfer to a tureen, sprinkle with chives and serve immediately.

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