If you still don’t know what to make for lunch today, check out these delicious grated chicken recipes.
Chicken is indeed a very versatile ingredient. And as if the countless recipes that can be made with whole parts, such as breast or thigh, there are still several fantastic dishes that can be made with shredded chicken.
In fact, shredded chicken recipes are a great way out in those moments when you don’t know what to make for lunch, see? See some of them below:
Chopped Chicken Parmigiana
Time: 45 minutes
Performance: 4 servings
Difficulty: easy
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Ingredients:
- 2 tablespoons of oil
- 1 diced onion
- 4 minced garlic cloves
- 1/2 cup (tea) of tomato paste
- 4 ripe tomatoes, peeled and diced
- Salt, pepper and oregano to taste
- 1 cup (tea) of water
- 1 tablespoon of butter
- 2 cups of cooked and shredded chicken
- 1 cup of grated mozzarella
- 4 tablespoons of 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 skillet over medium heat and sauté the rest of the onion and garlic until golden brown. Add the chicken, salt, pepper and sauté.
In a medium refractory, alternate layers of chicken and mozzarella, finishing with the 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.
Macaroni with chicken and cheese au gratin
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 pack of noodles (500 g)
- Salt to taste
- 100 g of grated mozzarella
- 50 g of grated provolone
- 50 g of grated Parmesan cheese
Sauce:
- 3 tablespoons of oil
- 1 chopped onion
- 2 chopped tomatoes
- 3 cups of cooked and shredded chicken
- 1 chicken stock 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 skillet with olive oil over medium heat and sauté 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 couple of times. Season with salt, pepper and turn off the heat. Gently season the cooked pasta with the sauce, transfer it to a serving dish and sprinkle with mixed cheeses before serving.
Stroganoff with shredded chicken
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of oil
- 4 tablespoons of grated onion
- 1 kg of cooked and chopped chicken fillet
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of cognac
- 1/2 cup (tea) of ketchup
- 1/2 cup (tea) of mushrooms
- Salt to taste
- 1 can of sour cream
Method of preparation:
In a pan, over medium heat, put the oil and brown the onion and chicken. Add the Worcester sauce. Remove the pan from the heat and add the cognac. Return to the fire, being careful not to catch the burning cognac. Add the ketchup and mushrooms, season with salt and wait for it to boil and turn off the heat. Add the cream and serve immediately with rice and chips.
Layered potatoes with shredded chicken
Time: 1 hour
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1 can of sour cream (300 g)
- 1 and 1/2 cup (tea) of milk
- Salt, pepper and grated nutmeg to taste
- 4 potatoes, peeled and sliced
- 1 cup of grated mozzarella
- 4 tablespoons of breadcrumbs
- 4 tablespoons of grated Parmesan cheese
braised:
- 2 tablespoons of butter
- 1 chopped onion
- 2 cups of cooked and shredded chicken
- 2 seedless cherry tomatoes, diced
- 1 cup (s) of 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 in 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 boiling, over medium heat. Turn off, drain the potato and keep 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 a preheated oven for 25 minutes or until golden brown. Remove from the oven and serve.
Zucchini lasagna with chicken au gratin
Time: 1h (+ 5min rest)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 3 cups of cooked and shredded chicken
- 3 thinly sliced ​​courgettes
- Salt, pepper and oregano to taste
- 2 tablespoons of oil
- 1 chopped onion
- 3 minced garlic cloves
- 2 cans of chopped peeled tomatoes
- 1/3 cup chopped fresh basil
- 2 cups ricotta (mashed)
- 2 jars of cream cheese (300 g)
- Olive oil for greasing and sprinkling
- 3 tablespoons of grated Parmesan cheese
Method of preparation:
Cook the courgette 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 brown the onion and garlic for 3 minutes. Add the chicken and sauté for 2 minutes. Add the tomato and 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 the layers finishing with the sauce and ricotta.
Sprinkle with Parmesan cheese, drizzle with olive oil and bake in a preheated medium oven for 25 minutes. Leave to rest for 5 minutes and serve.
Polenta stuffed with minced chicken
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 and 1/2 cup (tea) of cornmeal
- 4 cups (tea) of water
- 1 tablespoon of butter
- 1 chicken stock cube
- Salt and black pepper to taste
- 200 g of sliced ​​mozzarella
- 4 tablespoons of 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 seedless tomatoes, diced
- 4 tablespoons of 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, put the remaining water over medium heat with the butter, chicken broth, salt and pepper. As soon as it boils, pour the melted 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.
Heat the oil in a skillet over medium heat and sauté the onion and garlic for 5 minutes or until golden brown. 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, gravy and mozzarella, finishing with the sauce. Sprinkle with Parmesan and bake in a preheated medium oven for 15 minutes or until golden brown. to serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
