How Much Shredded Chicken Do You Actually Need for 50 Sandwiches? The Complete Guide

Are you planning a big party family gathering or fundraiser and wondering exactly how much shredded chicken you’ll need to feed everyone? I’ve been there – staring at packages of chicken in the grocery store, trying to do mental math and inevitably buying way too much or way too little. It’s stressful!

Today, I’m breaking down exactly how much shredded chicken you need for 50 sandwiches so your event can go smoothly without food shortages or excessive leftovers

The Magic Number: How Much Chicken You Actually Need

Short answer You need approximately 4.5 to 5 pounds of chicken to make 50 sandwiches with about 1/3 cup of shredded chicken mixture per sandwich.

But there’s more to the story than just the raw chicken amount! Let’s dive deeper.

According to the recipe from Plowing Through Life, when you mix the chicken with other ingredients like cream of chicken soup and stuffing mix, 75 ounces of canned chicken (about 4.7 pounds) will yield approximately 13 cups of shredded chicken mixture. This amount should make around 40-50 sandwiches, with each sandwich getting about 1/3 cup of the chicken mixture.

The Complete Recipe for 50 Shredded Chicken Sandwiches

Let me share the full ingredient list you’ll need to make enough shredded chicken filling for 50 sandwiches:

• 75 ounces canned chicken breast (drained)
• 32 ounces cream of chicken soup
• 10.5 ounces cream of celery soup
• 2 cups chicken broth (plus extra as needed)
• 12 ounces stuffing mix (for chicken)
• 40-50 buns (small to medium sized)

I’ve made this recipe several times for big church potlucks, and it’s always a hit! The stuffing mix adds amazing flavor and helps thicken the mixture to the perfect consistency.

Step-by-Step Preparation (The Easy Way!)

Here’s how to prepare your shredded chicken for 50 sandwiches:

1. Drain the chicken – Open your cans of chicken and drain thoroughly in a colander. This step is super important to prevent soggy sandwiches!

2. Fluff and separate – Place drained chicken in a lined or greased 6-7 quart slow cooker. Use a fork to fluff and separate larger chunks into smaller pieces.

3. Add the creamy stuff – Pour in your cans of cream of chicken and cream of celery soup and stir really well.

4. Mix in broth – Add chicken broth and stir to combine.

5. Cook and add the stuffing. Sprinkle the stuffing mix on top and mix it in well. Put the lid on top and cook on low for 4 to 5 hours or high for 3 to 4 hours.

6. Stir occasionally – Every 45 minutes to an hour, give everything a good stir and add a bit more chicken broth if the mixture looks dry.

7. Serve on buns – Once hot and well-combined, serve on your favorite buns!

Fresh vs. Canned Chicken: Which Should You Choose?

When feeding 50 people, convenience becomes REALLY important. Since canned chicken is already cooked and has been deboned, it’s a stress-free choice. Here’s what you need to know if you’d rather use fresh chicken:

Remember that raw chicken loses about 25-30% of its weight during cooking, so you’ll need to start with more if using fresh.

Choosing the Right Buns

After testing lots of different breads (and trust me, I’ve tried MANY varieties over the years), Sesame Seed buns and Honey Buns were voted the best to complement these creamed chicken sandwiches.

The cheapest store brand buns tend to be more dried out and don’t hold up as well with the moist chicken mixture. It’s worth spending a little extra for better quality buns!

Also, remember that bun size dramatically affects how many sandwiches you’ll get:

• Standard hamburger buns: 40-50 sandwiches
• Slider rolls: 120-150+ sandwiches

Practical Serving Tips for Large Groups

I learned a few things that could help you when I served these at my daughter’s graduation party last year:

1. Keep it warm – A slow cooker on the “warm” setting is perfect for serving over several hours.

2. Have extra broth ready – Keep additional chicken broth nearby to stir in if the mixture starts to dry out during serving.

3. Tools for measuring serving sizes: To make sure serving sizes are always the same, use a 1/3-cup measuring cup or a large serving spoon.

4. Assembly line – For very large groups, set up an assembly line with one person opening buns, another adding chicken, and a third wrapping or plating.

5. Timing matters – The chicken mixture tastes better after a few hours of cooking when the flavors have blended, so don’t rush the cooking process.

How to Thicken (or Thin) Your Chicken Mixture

Sometimes you might find your chicken mixture is too runny or too thick. Here’s how to fix that:

If too runny:

• Add more dried small bread cubes
• Mix in additional stuffing mix
• Stir in some crumbled Ritz crackers
• Add more well-drained chicken

If too thick:

• Add chicken broth, 1/4 cup at a time
• Stir in a small amount of milk
• Mix in a bit more cream soup

Scaling Up or Down: Adjusting for Different Group Sizes

Not feeding exactly 50 people? Here’s a quick reference for scaling the recipe:

Storage and Make-Ahead Tips

I’m always looking for ways to save time when feeding a crowd, so here’s what works:

1. Make ahead – You can prepare the entire chicken mixture 1-2 days in advance and refrigerate it.

2. Reheating – Reheat in a slow cooker on low, adding extra broth as needed to reach the desired consistency.

3. Freezing – The mixture freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

4. Leftovers – Any leftover chicken mixture can be refrigerated for 3-4 days or frozen for later use.

Budget-Friendly Tips

Feeding 50 people can get expensive! Here are some ways I’ve found to save money:

1. Buy in bulk – Look for bulk packages of canned chicken at warehouse stores like Costco or Sam’s Club.

2. Watch for sales – Stock up on canned chicken and cream soups when they go on sale.

3. Store brands – Store brand cream soups and stuffing mix work fine in this recipe and can save you money.

4. DIY chicken – If you have time, cooking and shredding your own chicken from raw can be more economical than buying canned.

FAQs About Making Shredded Chicken for a Crowd

Q: Can I use rotisserie chickens instead of canned chicken?
A: Absolutely! You’ll need about 5-6 rotisserie chickens to get enough meat for 50 sandwiches. Remove the skin and shred the meat.

Q: How far in advance can I make this?
A: You can prepare the mixture 1-2 days ahead and refrigerate, or freeze it for up to 3 months.

Q: What sides go well with these sandwiches?
A: Classic potluck sides like potato salad, coleslaw, chips, or a simple green salad work great. For something warm, macaroni and cheese complements these sandwiches nicely.

Q: Can I add other ingredients to the chicken mixture?
A: Yes! Some tasty additions include: diced celery for crunch, a dash of poultry seasoning, a bit of ranch seasoning mix, or even some shredded cheese.

Final Thoughts

Making shredded chicken sandwiches for 50 people might seem overwhelming, but with proper planning and this recipe, it’s totally doable! The slow cooker does most of the work, and the ingredients are simple and affordable.

Remember the key points:

• You need about 4.5-5 pounds of chicken (75 ounces if using canned)
• Mix with creamy soups and stuffing mix for flavor
• Cook low and slow for the best taste
• Keep extra broth handy to maintain moisture
• Use quality buns for the best experience

Happy feeding,
Jennifer

P.S. If you’re looking for more crowd-pleasing recipes, check out my posts on Big Batch Cheesy Potatoes or Brisket in a Roaster – both are perfect for large gatherings!