Barbecued Chicken on a Bun

This recipe makes an easy and delicious meal. I often make shredded chicken with store-bought barbecue sauce. This recipe involves making barbecue sauce using pantry staples. The sauce was delicious. It was sweet with just a little heat. This recipe goes well on a bun, but it could even be served on a salad or over rice or pasta.

The recipe calls for two cans of chicken that are five ounces each. I used two cans that are 12.5 ounces each because I wanted extra chicken in the meal. The dry mustard is not the most common pantry staple, but it is one that I keep on hand. Prepared mustard could be substituted.

Barbecued Chicken on a Bun 

• 2 Tbsp. brown sugar
• 1 tsp. dry mustard
• 1 tsp. minced onion
• 1/2 cup catsup
• 1/4 cup vinegar
• 3/4 cup water
• dash Tabasco sauce
• 2 cans chicken
• 1/4 cup olives, optional
• buns

Blend sugar, mustard, onion, catsup, vinegar, water, and Tabasco in a sauce pan. Bring to a boil; then simmer for 30 minutes. Add chicken and olives. Continue to heat on low until chicken heated through. Serve on a bun. Enjoy!