Recipes With Canned Chicken

I’ve always been a proponent of cooking from scratch, but even I can’t deny the convenience and versatility of canned chicken. There’s something incredibly efficient about popping open a can and finding yourself halfway to a delicious meal. Over time, I’ve experimented with this humble pantry staple and discovered some recipes that I return to again and again. They’re perfect for those days when time is short or when I haven’t had a chance to run to the store for fresh ingredients.

Canned Chicken Tacos

Tacos are a family favorite, and using canned chicken speeds up the process without sacrificing flavor.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1 tablespoon olive oil
• 2 teaspoons taco seasoning
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• Taco shells or tortillas
• Toppings: lettuce, cheese, salsa, sour cream

Directions:

1. Heat the olive oil in a pan over medium heat. Sauté the onion and bell pepper until soft.
2. Stir in the canned chicken and taco seasoning, cooking until the mixture is heated through.
3. Spoon the chicken mixture into taco shells or tortillas and add your favorite toppings.

Creamy Chicken and Noodles

This dish is pure comfort food and reminds me of the casseroles my grandmother used to make.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1/2 pound of your favorite noodles, cooked and drained
• 1 can of cream of chicken soup
• 1/2 cup of sour cream
• 1/2 cup of milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the cream of chicken soup, sour cream, milk, and garlic powder.
3. Fold in the canned chicken and cooked noodles. Season with salt and pepper.
4. Transfer to a baking dish and top with shredded cheese if using.
5. Bake for 20-25 minutes until bubbly and golden on top.

Quick Chicken Salad

For a light lunch or a protein-packed snack, this chicken salad comes together in minutes.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 apple, diced
• 1/4 cup celery, diced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• A handful of chopped nuts (almonds, walnuts, or pecans)

Directions:

1. In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice.
2. Add the canned chicken, apple, celery, and nuts to the bowl.
3. Mix until everything is well coated with the dressing. Season with salt and pepper.

Chicken Alfredo Pasta

Transforming canned chicken into a decadent pasta dish is as easy as it gets.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 8 oz fettuccine pasta, cooked and drained
• 1 jar of Alfredo sauce
• 1/2 cup of peas (optional)
• Parmesan cheese for garnish

Directions:

1. In a saucepan, heat the Alfredo sauce over medium heat.
2. Stir in the canned chicken and peas, and cook until heated through.
3. Toss the sauce with the cooked fettuccine.
4. Serve with a sprinkle of Parmesan cheese on top.

These recipes have saved me on countless evenings when time was of the essence or when I simply didn’t have the energy for an elaborate meal prep. Canned chicken is a shortcut that doesn’t compromise the end result of a dish, providing a quick protein option that can be dressed up or down according to the occasion. Give these recipes a try the next time you need a quick and satisfying meal – your taste buds (and your schedule) will thank you.

Satisfying Salads Featuring Canned Chicken

As someone who loves to balance indulgence with wellness, I often find myself reaching for canned chicken to whip up salads that are both nourishing and satisfying. This humble pantry item has been my weeknight savior, adding substance and flavor to my greens with minimal effort. Here, I share with you some of my go-to salad recipes that make the most of canned chicken, transforming it into something special.

Classic Chicken Caesar Salad

Nothing beats the classics, and a good Caesar salad with its creamy dressing, crunchy croutons, and succulent chicken is a meal that never fails to please.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 6 cups of romaine lettuce, chopped
• 1/2 cup of Caesar dressing
• 1 cup of croutons
• 1/4 cup of grated Parmesan cheese
• Freshly ground black pepper

Directions:

1. In a large bowl, toss the romaine lettuce with Caesar dressing until well coated.
2. Add the canned chicken to the bowl and give it another gentle toss.
3. Sprinkle over the croutons and grated Parmesan cheese.
4. Finish with a twist of freshly ground black pepper to taste.

Mediterranean Chicken Salad

Bright, zesty, and bursting with the flavors of the Mediterranean, this salad is a colorful escape in a bowl.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 4 cups of mixed greens
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of sliced cucumbers
• 1/4 cup of Kalamata olives
• 1/4 cup of feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Directions:

1. Start by layering mixed greens in a large serving bowl.
2. Top the greens with canned chicken, cherry tomatoes, cucumbers, olives, feta cheese, and red onion.
3. Whisk together olive oil, red wine vinegar, and dried oregano for the dressing. Season with salt and pepper.
4. Drizzle the dressing over the salad and toss everything together before serving.

Asian-Inspired Chicken and Cabbage Salad

For those days when I crave something tangy and spicy, this Asian-inspired salad with a kick does the trick.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 3 cups of shredded cabbage (I like to use a mix of red and Napa)
• 1 carrot, julienned
• 1/4 cup of cilantro, chopped
• 2 green onions, sliced
• 1/4 cup of toasted sliced almonds
• For the dressing:
• 3 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1 teaspoon of honey
• 1 garlic clove, minced
• A pinch of red pepper flakes

Directions:

1. Combine cabbage, carrot, cilantro, and green onions in a large salad bowl.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and red pepper flakes to make the dressing.
3. Add the canned chicken to the salad mixture and pour the dressing over the top.
4. Toss the salad to ensure it’s evenly dressed, then sprinkle toasted almonds on top for a satisfying crunch.

Southwest Chicken Salad with Avocado Dressing

Rich in textures and flavors, this Southwest-inspired salad is hearty enough to serve as a complete meal.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 4 cups of mixed lettuce
• 1/2 cup of black beans, rinsed and drained
• 1/2 cup of corn kernels (canned or thawed from frozen)
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of red bell pepper, diced
• 1/4 cup of shredded cheddar cheese
• 1 ripe avocado
• 1 lime, juiced
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chili powder
• Salt and pepper to taste

Directions:

1. Arrange the mixed lettuce in a large bowl and top with black beans, corn, cherry tomatoes, red bell pepper, and shredded cheese.
2. Blend the ripe avocado with lime juice, cumin, chili powder, and salt and pepper until smooth to make the dressing.
3. Place the canned chicken on the salad and drizzle with the avocado dressing.

Each of these salads brings its own unique spin to canned chicken, turning an everyday ingredient into a star. These are the kinds of recipes that make you look at your pantry staples in a whole new light — as opportunities to create something delicious and nutritious. Enjoy the simplicity without compromising on taste, and let these salads refresh your meal routine.

Comforting Soups and Stews with Canned Chicken

On cool evenings when comfort is the only item on my wish list, I find solace in the kitchen, stirring up pots of warmth and wellness. Canned chicken, often underestimated, is a pantry hero that lends itself beautifully to comforting soups and stews. Here, I’m sharing a few of my cherished recipes that highlight canned chicken as the heartwarming ingredient.

Hearty Chicken and Vegetable Stew

When I crave something to fill me up and soothe my soul, I turn to this rustic and hearty stew brimming with vegetables and tender chicken.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 2 tablespoons of olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon of dried thyme
• 1/2 teaspoon of dried rosemary
• 4 cups of chicken broth
• 1 cup of diced tomatoes (canned is fine)
• 1 cup of potatoes, cubed
• Salt and pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat and cook the onion, carrots, and celery until soft.
2. Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the canned chicken, diced tomatoes, and potatoes. Season with salt and pepper.
5. Let the stew simmer for about 20 minutes or until the potatoes are tender.

Classic Chicken Noodle Soup

Sometimes the simplest dishes resonate the deepest. This classic chicken noodle soup, made with canned chicken, is my go-to for nourishing comfort.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 2 tablespoons of butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups of chicken broth
• 2 cups of egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Melt butter in a soup pot over medium heat and sauté onion, carrots, and celery until softened.
2. Add the canned chicken and chicken broth, and bring to a boil.
3. Stir in the egg noodles, and simmer until they are cooked, about 10 minutes.
4. Season with salt and pepper to your liking and garnish with fresh parsley before serving.

Spicy Chicken Tortilla Soup

For nights when I want to spice things up, this fiery chicken tortilla soup packs a punch while warming me from the inside out.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1 tablespoon of olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 can of diced tomatoes with chilies
• 4 cups of chicken broth
• 1 can of black beans, drained and rinsed
• 1 cup of frozen corn
• Salt to taste
• Tortilla strips, avocado slices, and cilantro for serving

Directions:

1. Heat olive oil in a large pot and cook the onion, garlic, and jalapeño until soft.
2. Add chili powder and cumin, and stir until fragrant.
3. Mix in the canned chicken, diced tomatoes with chilies, chicken broth, black beans, and corn.
4. Bring the soup to a boil, then reduce heat and simmer for 15 minutes. Add salt to your preference.
5. Serve hot, topped with crispy tortilla strips, avocado slices, and fresh cilantro.

Creamy Chicken and Wild Rice Soup

When I’m after something creamy and indulgent, this chicken and wild rice soup is my favorite way to indulge without the guilt.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 cup of mushrooms, sliced
• 1/2 cup of celery, sliced
• 1/2 cup of carrots, sliced
• 3 tablespoons of flour
• 4 cups of chicken broth
• 1 cup of wild rice, cooked
• 1 cup of half-and-half or light cream
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. In a large pot, heat olive oil and cook the onion, mushrooms, celery, and carrots until tender.
2. Sprinkle flour over the vegetables and stir to coat.
3. Slowly add the chicken broth, stirring constantly to create a smooth mixture.
4. Add the canned chicken and cooked wild rice, and bring to a simmer.
5. Stir in the half-and-half, salt, and pepper, and let the soup cook for a few more minutes until heated through.
6. Garnish with fresh thyme before serving.

Through these recipes, I’ve discovered that canned chicken is not just a convenience but a canvas for creativity. It’s the start of a nourishing journey, one where comfort is always a simmer away.

Canned Chicken Casseroles for Hearty Dinners

As the days grow shorter and the nights cooler, my kitchen becomes a haven for creating warmth, and what better way to spread the coziness than with a hearty casserole? Among my treasured ingredients is the unassuming canned chicken, a convenient and versatile staple that forms the foundation of some of the most satisfying dinners. Tonight, I want to share with you a few casserole recipes that have become staples in my home.

Classic Chicken and Rice Casserole

When I yearn for simplicity and comfort, this classic chicken and rice casserole is my go-to recipe. It’s creamy, it’s savory, and it never disappoints.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1 cup of uncooked white rice
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 cup of chicken broth
• 1 small onion, finely diced
• 1/2 cup of sour cream
• 1 cup of frozen peas and carrots
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the canned chicken, rice, cream of mushroom soup, cream of chicken soup, chicken broth, onion, sour cream, peas and carrots, and season with salt and pepper.
3. Transfer the mixture into a greased casserole dish and spread it out evenly.
4. Cover with aluminum foil and bake for 45 minutes.
5. Uncover, sprinkle the top with cheddar cheese, and bake for an additional 15 minutes until the cheese is melted and bubbly.

Buffalo Chicken Casserole

For those evenings when I’m craving something with a bit of a kick, this buffalo chicken casserole brings the heat along with heaps of flavor.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 1 package of cream cheese, softened
• 1/2 cup of buffalo sauce
• 1/2 cup of ranch dressing
• 2 cups of cooked and crumbled cauliflower
• 1/2 cup of shredded Monterey Jack cheese
• 1/2 cup of blue cheese crumbles
• Chopped green onions for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the canned chicken, cream cheese, buffalo sauce, and ranch dressing until well mixed.
3. Fold in the cooked cauliflower and transfer the mixture to a greased casserole dish.
4. Top with Monterey Jack and blue cheese.
5. Bake for 20-25 minutes until the cheese is melted and the casserole is heated through.
6. Garnish with green onions before serving for a fresh contrast to the rich flavors.

Mediterranean Chicken Quinoa Casserole

And for those nights when I’m feeling a little more adventurous, this Mediterranean-inspired dish brings a wholesome twist to the casserole concept.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 2 cups of cooked quinoa
• 1 can of diced tomatoes, drained
• 1 can of artichoke hearts, drained and chopped
• 1/2 cup of pitted kalamata olives, sliced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh basil
• 2 cloves of garlic, minced
• Olive oil for drizzling
• Salt and pepper to taste

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the canned chicken, cooked quinoa, diced tomatoes, artichoke hearts, kalamata olives, half of the feta cheese, basil, and garlic. Drizzle with olive oil and season with salt and pepper.
3. Transfer the mixture to a greased casserole dish and top with the remaining feta cheese.
4. Bake for 30 minutes until the casserole is heated through and the cheese is slightly golden.

Each of these casseroles offers a heartwarming meal that promises to satisfy any appetite. They remind me that with just a few pantry items, like canned chicken, you can create dinners that are not just filling but also full of flavor. These dishes are more than just recipes—they’re a way to bring people together, to sit around the table, to share stories, and to savor the richness of life’s simple pleasures.

The Best Canned Chicken Pasta Recipes to Try Tonight

In my kitchen, convenience is just as important as flavor, especially on those bustling weeknights when time seems to slip through my fingers. That’s where canned chicken, my secret weapon, comes into play, pairing beautifully with pasta to create quick, delicious dinners that everyone at the table will adore. Tonight, I’m eager to share with you some of the best canned chicken pasta recipes that have become my personal favorites.

Creamy Chicken Alfredo Pasta

There’s something magical about a rich and creamy Alfredo sauce mixed with tender pasta and chicken. This dish is a crowd-pleaser and never fails to impress.

Ingredients:

• 1 can of premium chicken breast, drained and flaked
• 8 ounces of fettuccine pasta
• 1 cup of heavy cream
• 1/2 cup of unsalted butter
• 1 cup of freshly grated Parmesan cheese
• 1 clove of garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Cook the fettuccine pasta according to package instructions to al dente, then drain and set aside, reserving some pasta water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
3. Pour in the heavy cream, and bring to a simmer. Add the Parmesan cheese and whisk until the sauce thickens.
4. Add the canned chicken to the skillet, letting it warm through and absorb the flavors of the sauce.
5. Toss the cooked pasta into the skillet with the chicken and Alfredo sauce, adding pasta water if needed to reach your desired consistency.
6. Season with salt and pepper, garnish with parsley, and serve immediately.

Chicken Pesto Pasta Salad

For a lighter take that’s perfect for lunch or a simple dinner, I turn to this refreshing chicken pesto pasta salad. It’s packed with flavor and can be served cold or at room temperature.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 8 ounces of rotini pasta or any short pasta
• 1/2 cup of store-bought or homemade pesto sauce
• 1 cup of cherry tomatoes, halved
• 1/2 cup of pitted black olives, sliced
• 1/2 cup of diced mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions:

1. Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the flaked chicken, cooled pasta, cherry tomatoes, black olives, and diced mozzarella.
3. Add the pesto sauce and toss everything together until well coated. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh basil leaves just before dishing out.

Spicy Chicken Tomato Pasta

Whenever I crave something with a bit more zest, this spicy chicken tomato pasta hits the spot with its bold flavors and hearty sauce.

Ingredients:

• 1 can of chicken breast, drained and flaked
• 8 ounces of penne pasta
• 1 tablespoon of olive oil
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of red pepper flakes (adjust to taste)
• 1 can of diced tomatoes, undrained
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Directions:

1. Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente; drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until the onion is translucent.
3. Stir in the red pepper flakes and canned tomatoes with their juice, bringing the sauce to a simmer.
4. Add the Italian seasoning and the canned chicken, stirring well to combine and letting the flavors marry for a few minutes.
5. Toss the cooked pasta with the tomato and chicken sauce until evenly coated. Season with salt and pepper.
6. Serve hot, sprinkled with grated Parmesan cheese for an extra touch of indulgence.

These canned chicken pasta recipes are my weeknight heroes, saving me from stress while satisfying my craving for something deliciously homemade. They’re perfect for when you want to whip up a no-fuss dinner that still tastes like you’ve poured your heart into it. So the next time you’re pondering what to make for dinner, remember that a simple can of chicken and a box of pasta can be the start of something wonderful.