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Aunt Dorothy's basic recipe

This time honored recipe comes from our Aunt Dorothy who cooked up all kinds of marvelous creations from scratch.

Ingredients:

Instructions:

  1. Boil the chicken until it is tender.
  2. Remove the chicken and save the broth.
  3. Shred the chicken as you remove it from the bone. This is the only hard step.
  4. Put the chicken into a pot and pour some broth into it.
  5. Mix flour with water to make a smooth paste. Add to chicken mixture and heat to thicken as desired.
  6. Season with salt and pepper to taste.
  7. Spread on a hamburger bun and enjoy!

Variations:

Cathy's idiot proof recipe

Thanks to our wonderful sister in law, we have this very simple recipe.

Ingredients:

Instructions:

  1. Open the canned chicken, skim off the fat from the top.
  2. Turn the Ritz crackers into crumbs.
  3. Combine all ingredients.
  4. Heat on the stove or in a crock pot.
  5. Spread on a hamburger bun and enjoy!

Debbie's basic recipe

And a similar recipe from a co-worker in Columbus Ohio.

Ingredients:

Instructions:

  1. Add 1/2 cup of bread crumbs to mixture of shredded chicken and soups.
  2. Mix in more crumbs until you get the consistency you want.
  3. Heat on the stove or in a crock pot.
  4. Spread on a hamburger bun and enjoy!

Michele's recipe

The following recipe was sent to us by Michele in Newark, Ohio.

Ingredients:

Instructions:

  1. Throw everything into a crock pot.
  2. Add a little broth if needed to make it good and sloppy.
  3. Combine all ingredients.
  4. Enjoy it all day!

Carol Fever's recipe

The following recipe was sent into the Columbus Dispatch newspaper and published on September 23, 2009. It is from Carol Fever in Marion, Ohio.

Ingredients:

Instructions:

  1. Stir the canned chicken, soup, and crackers in a crock pot.
  2. Cook on high 2 to 4 hours or on low for 6 to 8 hours, stirring occasionally.
  3. Serve on buns.

Eric Hess's basic recipe

The following recipe was sent to us by Eric Hess in Port Clinton, Ohio. He says he never knew if this was right, it just was what he came up with to satisfy the need. Note that this recipes uses standard cans of chicken that can be found in almost all grocery stores. It is expensive.

Ingredients:

Instructions:

  1. Warm the chicken and cream of chicken soup on the stove top, stirring until the chicken was completely shredded.
  2. Stir in crumbled saltines until the chicken was thick enough to put on a bun without falling out everywhere.
  3. Spread on a hamburger bun and enjoy!
  4. Best served with Jones Salt & Vinegar chips.

Ruth L.'s recipe

The following recipe was sent to us by Ruth L. in Mentor, Ohio. She got it from her sister.

Ingredients:

Instructions:

  1. Place chicken into large pot; Add 1 1/2" of water to pot or enough water to cover chicken. Add a few celery tops (cut up) and sprinkle with salt & pepper. Cook until chicken is done. Take pieces out of broth and strain broth. Cool chicken--then shred it. 
  2. Beat the 2 eggs in a separate dish. Add the 2 T. of flour and mix well. Add egg mixture to broth. Cook for 5 minutes until egg is cooked. Add the shredded chicken and mix in. THEN, add the broken up pieces of the hot dog OR hamburger bun. This gives it the unique flavor that makes it so wonderful. Stir well and let the mixture simmer about 3-5 minutes. If it isn't thick enough, add more flour to the chicken mixture.
  3. Serve mixture on hamburger buns.

Martha's recipe

The following recipe was sent to us by Elizabeth S. She says it is the easiest.

Ingredients:

Instructions:

  1. Put all ingrediants in a crock pot. 
  2. Turn on high for 3 hours, then low for 2 hours. Cooking it in the crock pot makes the house smell really great!
  3. Stir to mix thoroughly.
  4. Serve on white hamburger buns.

Amy C.'s recipe

The following recipe was sent to us by Amy C. from Mansfield, Ohio.

Ingredients:

Instructions:

  1. Mix it all together and either bake it in the oven or throw it in a slow cooker to heat through.
  2. Serve on hamburger buns.

Jason B.'s recipe

The following recipe was sent to us by Jason B. from New Hampshire. (Formerly from Coshocton, Ohio.)

Ingredients:

Instructions:

  1. Either boil or crock-pot the chicken.
  2. Pull the meat off the bones. I don't think the skin goes in.
  3. Then throw it all in the crock for a couple of hours with cream of chicken or cream of mushroom soup.
  4. Add a little pepper to it all.
  5. Note: It isn't soup so don't add too much soup. If you do just thicken it up with crackers.
  6. That's it! Serve on toasted hamburger buns. (Toasting the buns slightly helps them hold the weight of the chicken.)

Alicia N.'s recipe

The following recipe was sent to us by Alicia N. from Mechanicsburg, Ohio.

Ingredients:

Instructions:

  1. Mix all ingredients in Crock Pot and cook on high 3-4 hours or low 4-6 hours.
  2. Serve on hamburger buns.

Judy R.'s recipe

The following recipe was sent to us by Judy R. from Frankfort, Indiana.

Ingredients:

Instructions:

  1. Mix all ingredients. Salt and pepper to taste. Chicken broth can be added as needed.
  2. Bake at 375 degrees for 30 minutes.
  3. Serve on hamburger buns.

Jon G.'s recipe

The following recipe is for making shredded poultry sandwiches from what's left over from a holiday bird. It was sent to us by Jon G.

Ingredients:

Instructions:

  1. Remove all leftover meat from the bird, then cut what's left of the carcass up and just barely cover it with water in a pot. Add an onion, a couple carrots, a couple stalks of celery, all diced, and simmer for a couple hours to make stock.
  2. Sieve stock to be as clear as you want it to be. Get rid of all the solids that are left. Now, we have our starting point: stock, and meat.
  3. Cut up meat to manageable pieces, add just enough stock to submerge the meat, minus an inch or so. Add croutons, dried bread, cut up buns, crackers, whatever you've got, as much as it takes for the consistency you like, and let it hydrate. If you prefer cream of mushroom, celery, or chicken then add fresh chopped mushrooms or celery or nothing. I might add a dash or three of poultry seasoning, or if you don't have that mixture, some sage, thyme, oregano, maybe a bit of majoram. Turn the heat on low and simmer long enough that the flavors mingle and mellow.
  4. At this point you can adjust the consistency with a bit of flour or cornstarch, which you can add dry or premixed with a bit of liquid, no lumps. Near the end of the cooking, add enough whole cream, half and half, or sour cream to make it creamy.

Notes: