Baked Canned Chicken Sandwiches


  • 50 oz. can boned chicken - (you might need to use several small cans and come as close on ounces as you can. I have not be able to find on that big. The biggest I have found is a 10oz. can.)
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  • 1 pkg. crackers
  • 2-3 eggs
  • 2 sm. stalks celery
  • 1 T. dried minced onion
  • water or broth


Chop large pieces of chicken, if necessary. Add broken crackers and dried onion. Toss slightly. Add beaten eggs and blended celery. Mix along with the water or broth until soupy. Bake at 375 degrees F for 1 1/2-2 hours, stirring twice during baking. Extra moisture should be absorbed and it should be lightly browned. Cool. Can be stored in the refrigerator and microwaved as needed for sandwiches. Serve on toasted buns. You can also use fresh chicken, cooked and boned.

By Robin from Washington, IA


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