Shredded Chicken: The Best Shredded Chicken Recipe from Cook'n

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	Shredded Chicken

Serves: 24

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Season-Spring
Category: Mains
Submitted by Barbara Wise, Jamestown OH
This recipe comes from an aunt of ours...she's a fabulous cook and has had the recipe for a long time. Whether spooned onto buns or over biscuits, it's delicious.

   2 (3-pound) cans chicken, drained
   1 loaf day-old bread, torn
   1/2 cup onions, chopped
   1 stalk celery, chopped
   1 (16-ounce) can chicken broth

Mix first 4 ingredients together; add enough chicken broth until the consistency of very thick soup is achieved. Spread into an ungreased 13" x 9" baking pan; bake at 350 degrees for 1-1/2 hours.

From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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