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[quote=Anonymous][quote=Anonymous][quote=Anonymous]We bake a bunch of chicken in the oven, in a big Pyrex or lidded casserole. Seasonings, no other recipe.

I don't do this anymore, but I used to meal-prep my lunches by putting shredded chicken in a container with rice or quinoa and freezing it. If you're going to shred it, cooking in the instant pot is better than baking. [/quote]

Bake for how long and what temperature? Covered or not? How much seasonings per pound?
What would you do other than shred it? Dice it?[/quote]

You're more scientific than I am, LOL. I eyeball it: I don't like heavy seasoning so usually some salt and a Pennzys blend (I like "Justice") but not a heavy coating. Usually bake it covered, for about a half hour at 375 or 400. If I want it more browned I'll cook it uncovered but there is a risk it can dry out.

I eat a chicken breast (or hand-sized piece of a breast) at dinner. DD prefers it shreded or cut up. I don't often cook it in sauce but when I do, I cut it into chunks.[/quote]

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