TONY’S SHREDDED CHICKEN
INGREDIENTS
2 Lbs. Chicken Breast
1 Cup Tony Chachere’s Chicken Marinade
PREPARATION
- In a crockpot, cook chicken on low for 4 hours and then shred.
- Add about half of the liquid back into the chicken (about ¾ cup) and mix to combine. This makes just over 4 cups of shredded chicken.
- Chill in the fridge or make any of the following recipes.
Tony’s Chicken Salad Croissants
Ingredients
1 Cup Tony’s Shredded Chicken
1 Tbsp. Mayo
1 Tbsp. Tony Chachere’s Creole-Style Ranch Salad Dressing
¼ Tsp. Tony Chachere’s Original Creole Seasoning
1 Stalk Celery, Diced Small
2 Croissants
Tomato Slices, Avocado Slices, Lettuce
Preparation
- Add chicken, mayo, Tony’s Ranch Salad Dressing, Tony’s Original Creole Seasoning, and celery to a medium mixing bowl and mix well.
- Add chicken salad to 2 croissants.
- Top with tomato slices, avocado and lettuce to complete the sandwich.
- Serve with cucumber slices, if desired.
Tony’s Chicken and Bacon Pinwheels
Ingredients
1 Cup Tony’s Shredded Chicken
½ Block Cream Cheese
¼ Tsp. Tony Chachere’s Original Creole Seasoning
3 Strips Bacon, Chopped Small
2 Tbsp. Tony Chachere’s Creole-Style Ranch Salad Dressing
½ Cup Cheddar Cheese, Shredded
2 Tortillas, Burrito-sized
Preparation
- Combine all ingredients except for the tortillas into a mixing bowl and mix well. The mixture will combine best if the chicken is warm and the cream cheese is room temperature.
- Spread mixture evenly over 2 large tortillas and then roll up tightly.
- Set seam side down on a plate and let chill in fridge for at least 30 minutes to let the cream cheese harden.
- Slice into 1-inch pinwheels and serve cold with sliced bell peppers.
Tony’s Chicken Taquitos
Ingredients
2 Cups Tony’s Shredded Chicken
½ Block Cream Cheese
½ Tsp. Tony Chachere’s Original Creole Seasoning
½ Cup Pepper Jack Cheese, Shredded
8 Soft Tortillas, Taco-sized
1 Egg + 1 Tbsp. Water, Whisked
Tony Chachere’s Creole-Style Ranch Salad Dressing for Dipping
Preparation
- Preheat oven to 400°.
- Combine chicken, cream cheese, Tony’s Original Creole Seasoning, and pepper jack cheese in a medium mixing bowl and mix well. This mixture will combine best if the chicken is warm and the cream cheese is at room temperature.
- Add ¼ cup of the mixture to each tortilla, roll up, and place seam side down on a baking sheet.
- Lightly brush with egg wash and then bake for 10 minutes.
- Flip each of the taquitos, brush with more egg wash and bake for another 10 minutes.
- Let cool for 5 minutes and then dunk in the Tony’s Ranch Salad Dressing and eat.
About Tony Chachere’s®
Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana. Tony Chachere’s® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts. You can get more Tony Chachere’s® recipes and products by visiting tonychachere.com/Recipes. For all of the cooking tips you need, go to tonychachere.com/Video.
SOURCE Tony Chachere’s