Recipes with shredded chicken for everyday life

Oven rice with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Did you know that shredded chicken is a great way to make protein yield even more in food dishes? Best of all, it is possible to make incredible recipes with shredded chicken, thus ensuring a delicious and economical meal. The Kitchen Guide has separated for you some recipes with shredded chicken for everyday use. That way, you can prepare a practical and tasty meal for your family, check it out:

Recipes with shredded chicken for everyday life

Baked rice with shredded chicken

Oven rice with shredded chicken – Photo: Guia da Cozinha

Oven rice with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 8

Difficulty: easy

Ingredients

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

Method of preparation

Heat the butter in a pan and sauté the onion for 2 minutes. Add the chicken, tomato, corn and olives, season with salt and pepper and cook for 10 minutes, stirring occasionally. Reserve. In a bowl, mix the 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 the preheated oven for 10 minutes to brown. Serve immediately.

Stroganoff with shredded chicken

Stroganoff with shredded chicken – Photo: Guia da Cozinha

Stroganoff with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients

  • 2 tablespoons of oil
  • 4 tablespoons of grated onion
  • 1 kg of cooked and shredded chicken fillet
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of cognac
  • 1/2 cup (tea) of ketchup
  • 1/2 cup (tea) mushroom
  • salt to taste
  • 1 can of sour cream

Method of preparation

In a pan, over medium heat, put the oil and sauté the onion and chicken. Add the Worcestershire sauce. Remove the pan from the heat and add the cognac. Return to the fire, being careful not to catch the cognac on fire. Add the ketchup and champignons, adjust the salt and wait for it to boil and turn off the heat. Add the cream and serve immediately with rice and potato chips.

Shredded Chicken Parmigiana

Shredded chicken parmigiana – Photo: Guia da Cozinha

Shredded chicken parmigiana – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 45 minutes

Performance: 4 servings

Difficulty: easy

Ingredients

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

Method of preparation

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

Penne with shredded chicken sauce

Penne with shredded chicken sauce – Photo: Guia da Cozinha

Penne with shredded chicken sauce – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 40 minutes

Performance: 5 servings

Difficulty: easy

Ingredients

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

Sauce

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

Method of preparation

In a saucepan over medium heat, cook the pasta in salted water until al dente. Drain and reserve. For the sauce, heat the butter in a pan over medium heat and fry the bacon and onion until golden. Add the chicken, corn, peas, tomato and sauté for 3 minutes. Add the tomato sauce and cook for 10 minutes, stirring occasionally. Add the cream, season with salt, mix and turn off. Mix the pasta with the sauce, transfer to a serving dish and serve.

Polenta stuffed with shredded chicken

Polenta stuffed with chicken – Photo: Guia da Cozinha

Polenta stuffed with chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 6 servings

Difficulty: easy

Ingredients

  • 1 and 1/2 cup (tea) cornmeal
  • 4 cups (tea) of water
  • 1 tablespoon of butter
  • 1 chicken bouillon cube
  • Salt and black pepper to taste
  • 200g sliced ​​mozzarella cheese
  • 4 tablespoons grated Parmesan cheese for sprinkling

Sauce

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

Method of preparation

Dissolve the cornmeal in 1 cup (tea) of water and set aside. If necessary, add more water. In a large pot, place the remaining water over medium heat with the butter, chicken stock, salt and pepper. As soon as it boils, pour the dissolved cornmeal all at once, stirring, until it thickens. Lower the heat and cook with the lid on, stirring occasionally, for 20 minutes or until cooked through.

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

Zucchini Lasagna with Shredded Chicken

Zucchini lasagna with shredded chicken – Photo: Guia da Cozinha

Zucchini lasagna with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h (+5min break)

Performance: 6

Difficulty: easy

Ingredients

  • 3 cups of cooked and shredded chicken
  • 3 thinly sliced ​​zucchinis
  • Salt, pepper and oregano to taste
  • 2 tablespoons of oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 cans of chopped peeled tomato
  • 1/3 cup chopped fresh basil
  • 2 cups ricotta (crushed)
  • 2 jars of light cream cheese (300g)
  • Olive oil for greasing and drizzling
  • 3 tablespoons grated parmesan cheese

Method of preparation

Cook the zucchini slices for 2 minutes in boiling water and drain. Rinse in cold water and let it drain. Dry with absorbent paper and season with salt and pepper. Reserve. In a pan, heat the oil and sauté the onion and garlic for 3 minutes. Add the chicken and sauté for 2 minutes. Add the tomato and let it cook for 5 minutes.

Turn off and season with salt, pepper and basil. Reserve. In a bowl, combine the ricotta and cream cheese and season with salt, pepper and oregano. In a greased medium refractory, make layers of zucchini, chicken sauce and ricotta cream. Repeat layers ending with sauce and ricotta.

Sprinkle with Parmesan cheese, drizzle with olive oil and bake in a preheated medium oven for 25 minutes. Let rest for 5 minutes and serve.

Macaroni with shredded chicken and cheese

Pasta with shredded chicken – Photo: Guia da Cozinha

Pasta with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 6 servings

Difficulty: easy

Ingredients

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

Sauce

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

Method of preparation

Cook the pasta in salted water until al dente. Drain and reserve. For the sauce, heat a pan with olive oil over medium heat and fry the onion until wilted. Add the tomato, chicken and sauté for 3 minutes. Add the chicken stock, sauce and cook for 10 minutes, stirring a few times. Season with salt, pepper and turn off the heat. Gently toss the cooked pasta with the sauce, transfer to a serving platter and sprinkle with the blended cheeses before serving.

Layered Potato with Shredded Chicken

Layered potato with shredded chicken – Photo: Guia da Cozinha

Layered potato with shredded chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 5 servings

Difficulty: easy

Ingredients

  • 1 can of sour cream (300g)
  • 1 and 1/2 cup (tea) milk
  • Salt, pepper and grated nutmeg to taste
  • 4 potatoes, peeled and sliced
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons of breadcrumbs
  • 4 tablespoons grated Parmesan cheese

braised

  • 2 tablespoons of butter
  • 1 chopped onion
  • 2 cups cooked and shredded chicken
  • 2 diced seedless tomatoes
  • 1 cup(s) cream cheese
  • Salt, pepper and chopped parsley to taste

Method of preparation

For the sauté, heat a pan over medium heat with the butter and sauté the onion for 2 minutes.

Add the chicken, tomato and cook for 3 minutes. Remove from the heat and mix the curd, salt, pepper and parsley. Reserve.

In a saucepan, combine the cream, milk, salt, pepper and nutmeg.

Pour in the potato and cook for 5 minutes after it starts to boil, over medium heat. Turn off, drain the potato and reserve the cooking liquid. Forre the bottom of a medium refractory with half the potato, make a layer with the sauté, one with the mozzarella and cover with the remaining potato.

Pour the reserved liquid. Sprinkle with breadcrumbs and parmesan. Bake in preheated oven for 25 minutes or until browned. Remove and serve.

Leave a Reply