Pulled Chicken Sandwiches

Recipe from Kraft Food Magazine

1 pound chicken

1 onion, sliced

½ cup original barbecue sauce

¼ cup water

1 tbsp. brown sugar

French bread or hoagie rolls

Sliced American Cheese

Cook chicken and onions in a skillet on med-high 8 minutes, stirring occasionally.

Add barbecue sauce, water and sugar; stir. Reduce heat to medium, cover and cook until chicken is cooked through.

Remove chicken from skillet. Shred with forks or chop into small pieces. Return to skillet; stir until evenly coated.

Cut and toast bread if desired. Fill with cheese slices and chicken.

The onion can be sautéed separate if not everyone wants onions.

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