Multi Grain Bread Sandwiches With Creamy Chicken Celery Recipes
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
HOT CHICKEN SANDWICHES II
I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.
Provided by SUE202
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g
MULTI-GRAIN BREAD SANDWICHES WITH CREAMY CHICKEN & CELERY
Make and share this Multi-Grain Bread Sandwiches With Creamy Chicken & Celery recipe from Food.com.
Provided by Latchy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam or poach the chicken breasts fillets, chop and cool.
- Mix with next 6 ingredients.
- Spread over 4 slices of the bread, top with alfalfa sprouts and spinach leaves and top with remaining 4 slices of bread.
- Cut into halves and serve.
Nutrition Facts : Calories 318.5, Fat 13.8, SaturatedFat 3.3, Cholesterol 53.1, Sodium 517.4, Carbohydrate 27.7, Fiber 1.7, Sugar 3.1, Protein 19.7
MULTI-GRAIN BREAD
After searching everywhere for a easy Multi-Grain Bread recipe, that didn't have a ton of ingredients or too many steps I finally decided to make my own. I might try topping this with rolled oats or sunflower seeds some time. I took a whole wheat bread machine recipe I knew worked well and added cereal mix soaked in water and added more yeast and more gluten flour. The directions are for a KitchenAid Stand Mixer. Can be made Dairy Free.
Provided by tasb395
Categories Yeast Breads
Time 15m
Yield 4-5 loaves
Number Of Ingredients 11
Steps:
- Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
- Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
- Add milk to measuring cup and add hot water.
- Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
- Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
- Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
- Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
- Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
- Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.
Nutrition Facts : Calories 1127.7, Fat 19.9, SaturatedFat 5.4, Cholesterol 8.5, Sodium 2389.2, Carbohydrate 215.8, Fiber 31, Sugar 36.3, Protein 37.9
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