9 Sliced ​​Chicken Recipes

9 Sliced ​​Chicken Recipes




Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

With a very tasty dish, you can turn a simple family dinner into a special event. These shredded chicken recipes are proof of that! We share 9 easy and quick recipes that give good portions. Everything will be ready in less than an hour! Who said that a special family dinner has to be difficult to prepare?

And with our shredded chicken recipes, you can make a variety of dishes, from chicken veg pie for a more nutritious meal to chicken risotto for a more sophisticated option. Whatever your preference, this amazing shredded chicken recipe is waiting for you. Learn how to make easy and delicious shredded chicken recipes now!

9 Fried Chicken Recipes for a Delicious Family Dinner

Macaroni with fried chicken and cheese



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

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

Sauce

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

Preparation mode

Boil pasta in salted water until al dente. Drain and reserve. For the sauce, heat a skillet with olive oil over medium heat and sauté the onion until soft. Add tomatoes, chicken and fry for 3 minutes. Add chicken broth, sauce and cook for 10 minutes, stirring several times. Season with salt and pepper and turn off the heat. Gently toss the cooked pasta with the sauce, transfer to a serving platter and top with the cheese mixture before serving.

Baked rice with chicken fillet



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 1h

Performance: 8 servings

Complexity: light

Ingredients

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

Preparation mode

Heat the oil in a pan and fry the onion for 2 minutes. Add chicken, tomatoes, corn and olives, season with salt and pepper and cook 10 minutes, stirring occasionally. To book. In a bowl, mix 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 preheated oven for 10 minutes until golden brown. Serve immediately.

Chicken pie with vegetables



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 1h

Performance: 8 servings

Complexity: light

Ingredients

  • 1/2 cup (tea) cornstarch
  • 1/2 cup grated parmesan cheese
  • 2 cups (tea) milk
  • 3 eggs
  • 1/2 cup (tea) oil
  • 2 cups flour (wheat)
  • 1 teaspoon salt
  • 1 tablespoon chemical baking powder
  • Butter and wheat flour for greasing

filling

  • 3 tablespoons oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 500 g boiled and chopped chicken
  • 2 pitted chopped tomatoes
  • 1 can dried canned peas
  • 1 chopped carrot
  • 2 minced garlic cloves
  • 1 cup green olives (chopped)
  • 1 cup dried and chopped palm heart (300 g)
  • Salt and chopped parsley to taste

Preparation mode

To make the filling, heat a skillet with oil over medium heat and sauté the onion and garlic for 2 minutes. Add chicken, tomatoes, peas and carrots and fry for 3 minutes. Add the olives, palm heart, salt and herb scent and cook for 3 more minutes. Switch off and let cool. In a blender, beat milk, eggs and butter for 2 minutes. Pour into a bowl, add flour, cornstarch, parmesan, salt and yeast and mix with a spoon. Pour half of the batter into a buttered and floured medium rectangular tin, top with the filling and lightly toss with a fork. Cover with the rest of the dough and place in the preheated oven for 30 minutes or until golden brown. Take out, cut into pieces and serve.

Polenta stuffed with chicken fillet



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 1 and 1/2 cups (tea) cornmeal
  • 4 cups (tea) water
  • 1 tablespoon butter
  • 1 chicken bouillon cube
  • Salt and black pepper to taste
  • 200 g chopped mozzarella cheese
  • 4 tablespoons grated parmesan cheese for topping

Sauce

  • 3 cups cooked and shredded chicken
  • 2 tablespoons oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 4 tomatoes, skinless and seedless, diced
  • 4 tablespoons chopped green olives
  • Salt and black pepper to taste

Preparation mode

Dissolve cornmeal in 1 cup (tea) of water and set aside. Add more water if necessary. In a large saucepan, bring the remaining water, oil, chicken broth, salt and pepper over medium heat. As soon as it boils, add all the dissolved cornmeal at once, stirring until it thickens. Reduce heat and cook, covered, stirring occasionally, for 20 minutes or until cooked through.

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

pink chicken lasagna



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 50min

Performance: 8 servings

Complexity: light

Ingredients

  • 2 cups green corn (drain)
  • 1 cup cream (milk)
  • 2 cups (tea) milk
  • 1 chicken bouillon cube
  • 2 tablespoons wheat flour
  • 1 cup tomatoes (chopped)
  • 3 tablespoons butter
  • 1 chopped onion
  • 2 tablespoons oil
  • 1 cup cooked and shredded chicken
  • Salt, pepper and chopped parsley to taste
  • 1 package of pre-cooked lasagne noodles (500 g)
  • 300 g chopped mozzarella cheese
  • Grated parmesan cheese for topping

Preparation mode

In a blender, beat half the corn, milk, flour, cream and chicken broth. Melt the butter in a skillet over medium heat and sauté half the onion until soft. Add the beaten corn, stirring until it thickens.

Heat oil in another skillet over medium heat and sauté remaining onion until wilted. Add tomatoes, chicken, remaining corn and fry for 2 minutes. Mix salt, pepper, parsley and turn off.

In a refractory medium, alternate layers of pasta, mozzarella, corn cream and chicken sauce, finishing with mozzarella and corn cream. Sprinkle with Parmesan and bake in preheated oven for 20 minutes. Remove and serve.

Fricassee baked chicken



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 35min

Performance: 6 servings

Complexity: light

Ingredients

  • 2 potato cubes
  • 1 diced carrot
  • Salt and chopped parsley to taste
  • 1/2 cup pitted white raisins
  • 2 tablespoons mayonnaise
  • 1 cup(s) cream cheese
  • 4 cups minced boiled chicken
  • 2 cups grated mozzarella cheese
  • Straw potatoes for sprinkling
  • 1 can dried green corn

Preparation mode

Boil potatoes and carrots in a pot of boiling salted water until tender. Then drain, let cool and transfer to a bowl. Add chicken, corn, raisins, cottage cheese, mayonnaise, salt and parsley. Then mix and transfer to a refractory medium. Finally, cover with mozzarella and place in preheated oven for 15 minutes or until firm. Remove, sprinkle with potato chips and serve.

Bread and chicken pie on a platter



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 1 chopped onion
  • 3 cups cooked and shredded chicken
  • 1 can of dried peas
  • 1 can dried green corn
  • 1/2 cup chopped green olives
  • Salt and chopped parsley to taste
  • 1 jar of sour cream with whey
  • 1 cup (tea) milk
  • 4 tablespoons butter
  • 1 cup cream cheese (200 g)
  • 3 gems
  • oil for lubrication
  • 1 pack of bread without crust (500 g)
  • 300 g grated mozzarella cheese

Preparation mode

Melt the butter over medium heat and sauté the onion for 3 minutes. Add chicken, peas, corn, olives, salt, parsley and simmer for 4 minutes. Let cool. Whisk the cream, milk, cream cheese, egg yolks, salt in a blender and set aside. In a buttered ovenproof medium, layer bread, drizzle with 1/3 cream, layer with half chicken, and layer with 1/3 cheese. Repeat layers ending with bread, cream and cheese and bake in preheated oven for 25 minutes or until golden brown. Remove and serve.

Chicken risotto in 6 steps



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 45min

Performance: 5 servings

Complexity: light

Ingredients

  • 4 tablespoons butter
  • 1 onion grated
  • 1 minced garlic clove
  • 2 cups cooked and shredded chicken breast
  • 3 pitted chopped tomatoes
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 chicken bouillon cubes
  • 5 glasses of water (tea)
  • 1 cup fresh frozen peas
  • 1 cup(s) grated parmesan cheese
  • Chopped parsley for garnish

Preparation mode

Melt the butter in a frying pan and quickly sauté the onion and garlic. Add chicken, tomatoes and fry for 3 more minutes. Add rice and fry for 3 more minutes. Add wine, stir well and let it evaporate. Add the chicken broth dissolved in water in small portions, stirring constantly, until the rice is al dente. Add the peas when the broth is almost done. Top with parmesan cheese, divide among plates, garnish with parsley and serve immediately.

Baked pasta with creamy chicken sauce



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 40min

Performance: 5 servings

Complexity: light

Ingredients

  • 1 pack of auger noodles (500 g)
  • Salt and black pepper to taste
  • 1 tablespoon oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 1 cup cooked and shredded chicken
  • 1 can dried green corn
  • 1/2 cup grated mozzarella cheese
  • 1 pitted tomato, diced
  • 1 cup tomato sauce (tomato sauce)
  • 3 tablespoons chopped fresh basil
  • 1/2 cup (tea) cream cheese

Preparation mode

Cook the pasta in a pot of boiling salted water for the time indicated on the package, or until al dente. Drain and reserve. Heat the oil in a skillet over medium heat and sauté the onion and garlic for 3 minutes. Add chicken, corn, tomatoes, sauce and cook 5 minutes. Season with salt and pepper.

Mix with pasta, basil and pour into a large fireproof dish. Top with spoonfuls of cottage cheese and sprinkle with mozzarella. Bake in preheated oven for 10 minutes or until golden brown. Remove from oven and serve immediately.

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