5 Shredded Chicken Recipes You Can Cook in Less Than 50 Minutes

5 Shredded Chicken Recipes You Can Cook in Less Than 50 Minutes




Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

If you’re looking for practicality in the kitchen, but never stop trying delicious recipes, know that you can make amazing dishes with chicken fillet! The preparation is very simple and gives very special recipes such as natural sandwich, beef stroganoff and even fricassee. So get your hands dirty and check out 5 Shredded Chicken Recipes in the Kitchen Guide. Best of all, these delicacies are ready in less than 50 minutes. Watch:

Natural sandwich with chicken fillet



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 20 minutes

Performance: 8 servings

Complexity: light

Ingredients

  • 1 pack loaf of bread (500 g)
  • 16 washed lettuce leaves

chicken cream

  • 3 cups cooked and shredded chicken
  • 1 grated carrot
  • 4 tablespoons mayonnaise
  • 4 tablespoons cream cheese
  • 1 cup cherry tomatoes, cut in half
  • 4 tablespoons chopped parsley

Preparation mode

For the chicken cream, in a bowl, combine the chicken, cherry tomatoes, carrots, mayonnaise, cream cheese, and parsley. Spread this filling on half of the slices of bread, divide the lettuce between them and close the sandwiches with the remaining slices of bread. Wrap one at a time in cling film or store in sealed jars in the refrigerator until serving.

Shredded chicken fricassee and corn cream



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 40min

Performance: 6 servings

Complexity: light

Ingredients

  • 2 tablespoons butter
  • 1 chopped onion
  • 1 minced garlic clove
  • 3 cups cooked shredded chicken breast
  • 2 pitted chopped tomatoes
  • 1 grated carrot
  • 1/2 cup chopped parsley (green)
  • Salt and black pepper to taste
  • oil for lubrication
  • 1 cup grated mozzarella cheese

corn cream

  • 2 cans dried green corn
  • 1 cup (tea) milk
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • salt to taste

Preparation mode

To sauté the chicken, heat the oil in a skillet over medium heat and sauté the onion and garlic until soft. Add chicken, tomatoes, carrots, parsley, salt, pepper and simmer for 3 minutes. Switch off and book. For the corn cream, beat the corn, milk, and corn starch in a blender until creamy. Heat oil in a saucepan over medium heat, add corn sour cream, season with salt and cook, stirring, until thickened. Place the chicken stew in a large greased refractory and cover with corn cream. Sprinkle with mozzarella and place in preheated oven for 10 minutes or until firm. Take out and serve immediately.

Penne with shredded chicken sauce



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 40min

Performance: 5 servings

Complexity: light

Ingredients

  • 1 box of penne pasta (500 g)
  • salt to taste

Sauce

  • 1 tablespoon butter
  • 1 cup bacon (chopped)
  • salt to taste
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 1 can dried green corn
  • 1 can of dried peas
  • 2 chopped tomatoes
  • 1 can of tomato sauce (340 g)
  • 2 packs of sour cream (400g)

Preparation mode

Boil the pasta in salted water in a saucepan over medium heat until al dente. Drain and reserve. For the sauce, heat the oil in a skillet over medium heat and sauté the bacon and onion until golden brown. Add chicken, corn, peas, tomatoes and fry for 3 minutes. Add tomato sauce and cook for 10 minutes, stirring occasionally. Add cream, salt, mix and turn off. Toss the pasta with the sauce, transfer to a serving platter and serve.

Beef stroganoff with chicken fillet



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 2 tablespoons oil
  • 4 tablespoons grated onion
  • 1 kg boiled and chopped chicken fillet
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brandy
  • 1/2 cup (tea) ketchup
  • 1/2 cup (tea) mushrooms
  • salt to taste
  • 1 can of sour cream

Preparation mode

Put the oil in a frying pan over medium heat and sauté the onion and chicken. Add Worcestershire sauce. Remove the saucepan from the heat and add the cognac. Go back to the fire, being careful not to light the cognac. Add ketchup and champignons, adjust the salt, wait until it boils and turn off the heat. Add cream and serve immediately with rice and potato chips.

Shredded Chicken Parmesan



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 45min

Performance: 4 servings

Complexity: light

Ingredients

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

Preparation mode

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

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