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Shredded Chicken Sandwiches


  • 1 whole chicken or 4 chicken breast halves
  • 1 (10 3/4 ounce) can cream of celery soup, undiluted
  • Salt and pepper, to taste
  • Hamburger buns


  1. Simmer chicken for several hours in salted water to cover (until meat almost falls off bones - this makes it much more tender than rapid cooking).
  2. Save 1/2 cup of broth.
  3. Shred chicken and mix with soup and the 1/2 cup broth. Add pepper and more salt if needed.
  4. Heat and serve on buns.

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