Ingredients
- 2 1/2 to 3 lb. chicken, remove most of skin
- 1 small onion, diced
- 1/4 celery, chopped
- 1 cup water
- 1 chicken bouillon cube
- 1 can cream of chicken soup
- 4 to 5 handfuls unsalted potato chips, crushed
Directions
In 3 to 4 quart pan, place chicken with bouillon cube, water and celery. Cover; bring to boil and simmer until fork tender. Debone chicken, shred and return to pan. Add soup and chips; simmer. Season with salt and pepper as desired. If too thin, add more chips. Serve on buns.
