This Ohio potluck staple tends to be made with canned chicken, cream of mushroom soup, saltine crackers, and other iffy components. I developed this version using real ingredients so you can enjoy the warm comfort of shredded chicken sandwiches in a healthier, more delicious way.


Recipe Summary

15 mins
55 mins
5 mins
1 hr 15 mins
4 sandwiches


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.

  • Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.

  • Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.

  • Strain chicken broth to remove solids.

  • Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.

  • Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

Cook's Note:

You can use potato buns instead of brioche.

Nutrition Facts

585 calories; protein 33.5g; carbohydrates 43.7g; fat 29.7g; cholesterol 153.5mg; sodium 2226.1mg. Full Nutrition