Whether you're working through canned food in your pantry or you want to get dinner on the table fast, canned chicken is a fantastic ingredient. Since it's already cooked, simply drain it and add it to casseroles, dips, soups, or pasta for a quick protein boost. Ready to cook? We've found some of the most popular canned chicken recipes to get you started.
[Edit]Steps
[Edit]Spicy chicken dip
- Use your slow cooker to make a creamy chicken dip with spicy tomatoes. Drain a 12.5-oz (354 g) can of chicken and a 10-oz (283 g) can of diced tomatoes with green chilies. Add them to a slow cooker and stir in an 8-oz (226 g) package of cream cheese and 2 10.5-oz (298 g) cans of cream of chicken soup. Heat the dip on low and serve the hot dip with celery sticks, tortilla chips, and carrot sticks.[1]
- Don't dilute the cream of chicken soup with water or milk or your dip won't be thick enough.
- To give your dip a classic buffalo seasoning, squeeze in a vinegar-based hot sauce until it's as spicy as you like.
[Edit]Chicken noodle soup
- Cook up a batch of chicken soup with carrots, celery, and noodles. Spritz a little cooking spray in the bottom of a pot and heat it over medium. Add 3 diced stalks of celery, 1 cup (240 g) of chopped baby carrots, and 2 drained 10-oz (283 g) cans of chicken. Cook the mixture for 5 minutes. Then, pour in of chicken broth and of water and bring it to a boil. Stir in a 12-oz (340 g) bag of egg noodles and cook the soup for 5 to 7 minutes so the noodles soften.[2]
- Don't forget to taste the soup and season it with salt and pepper.
[Edit]Barbecue chicken sandwiches
- Microwave a hot, flavorful filling in less than 5 minutes! If you want your mixture to have a little crunch, microwave 1/4 cup of diced onions for 30 seconds in a microwave-safe bowl. Then, stir in a drained 10-oz (283 g) can of chicken, 1/2 teaspoon (1 g) of dried oregano, and 1 cup (286 g) of barbecue sauce. Microwave the filling for 90 seconds. To assemble your sandwiches, put filling between a slider bun and top it with shredded lettuce.[3]
- Feel free to leave out the onions or shredded lettuce if you just want a plain chicken sandwich.
- This makes about 4 slider-sized sandwiches.
[Edit]Chicken tortilla soup
- Combine chicken with beans and tomatoes for a healthy pantry meal. Open 1 15-oz (425 g) can of corn, 2 14.5-oz (411 g) cans of chicken broth, 1 10-oz (283 g) can of chicken, 1 15-oz (425 g) can of black beans, and 1 10-oz (283) can of diced tomatoes with green chilies. Drain all of the cans and pour them into a large pot on the stove. Then, heat your soup on medium-high until it's bubbling gently.[4]
- This simple soup is great with tortilla chips and shredded cheddar cheese!
[Edit]Broccoli chicken rice casserole
- Mix 4 cups (800 g) of cooked rice with 2 10-oz (283 g) cans of drained chicken. Preheat the oven to while you mix 1 10.5-oz (298 g) can of cream of chicken soup and cream of mushroom soup into the bowl with the rice and chicken. Then, stir in of milk, 1/4 cup (56 g) of melted butter, of frozen broccoli, 1 chopped onion, and of shredded cheddar cheese. Spread it in a greased casserole dish and bake it for 30 to 35 minutes.[5]
- To round out the meal, serve it with a fresh garden salad or roasted vegetables.
[Edit]Chicken parmesan casserole
- Pair canned chicken with marinara sauce and pasta for a hearty meal. Preheat your oven to and put 4 cups (560 g) of cooked rotini pasta into a large casserole dish. Stir in 1 drained 12-oz (354 g) can of chicken and 1 cup (113 g) of shredded mozzarella cheese. Then, pour 2 cups (514 g) of marinara sauce over it and scatter ½ cup (54 g) of seasoned bread crumbs on top. Cover the dish with foil and bake the casserole for 35 minutes.[6]
- Want your casserole to be extra cheesy? Sprinkle shredded or grated parmesan cheese on top during the last 5 minutes of the baking time.
[Edit]Quick chicken pot pie
- Whip up a chicken filling with vegetables topped with flaky biscuits. Preheat your oven to and drain 1 10-oz (283 g) can of chicken along with 2 cans 15-oz 425 g) of mixed vegetables. Mix the chicken and vegetables in a large casserole dish along with 1 10.5-oz (298 g) can of cream of chicken soup. Then, open a 10-oz (425 g) can of refrigerated biscuits and place them on top. Bake the pot pie for 15 to 20 minutes or until the biscuits are golden brown.[7]
- If you like mushrooms in your pot pie, drain a 7-oz (198 g) can of sliced mushrooms and add them to the filling mixture.
- If you don't have canned mixed vegetables, it's totally fine to use frozen. There's no need to defrost the veggies before you stir them into the pot pie filling.
[Edit]Chicken bean chili
- Mix together a fast chicken chili using your slow cooker! Drain a 10-oz (283 g) can of chicken and a 48-oz (1.35 kg) jar of great Northern beans. Pour them into a slow cooker and add 1 cup (260 g) of salsa and of cubed pepperjack cheese. Set the lid on the cooker and turn it to low. Cook the chili for 4 to 5 hours or until it's hot and the cheese has totally melted.[8]
- Serve your chicken bean chili with sour cream, tortilla chips, or cornbread.
- Feel free to substitute your favorite type of cheese for the pepperjack.
- No slow cooker? No problem—put all of the ingredients into a pot on the stove and heat the chili over medium until it simmers.
[Edit]Chicken taco filling
- Microwave a chicken filling that's great for tacos, burritos, or flautas! Drain a 10-oz (283 g) can of chicken and microwave it for 1 minute or until it's hot. Then, stir in 1 cup (165 g) of corn or Mexican-style corn, 1/4 cup (28 g) of diced red onions, 1/2 cup (90 g) of diced tomatoes, and 1/4 teaspoon (0.5 g) of ground cumin. Taste the filling and add salt, pepper, and freshly chopped cilantro if you like. Enjoy your quick chicken filling in:[9]
- Tostadas
- Taquitos
- Quesadillas
- Taco salad
- Burritos
[Edit]Creamy chicken enchiladas
- Stuff tortillas with a spicy chicken filling for homemade enchiladas. Preheat your oven to and drain a 12-oz (354 g) can of chicken chunks and a 4-oz (113 g) can of diced green chilies. Mix the chicken and chilies in a bowl along with 1 14-oz (454 g) can of refried beans and half of a 14-oz (396 g) can of enchilada sauce. Spread the filling onto 6 to 8 tortillas and roll them up. Lay them in a big casserole dish and pour the rest of the enchilada sauce along with 1 more 14-oz (396 g) can over them. Then, bake the enchiladas for 20 minutes.[10]
- Scatter a handful of shredded cheddar cheese over the enchiladas for an extra creamy taste.
[Edit]References
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- ↑ https://bent.extension.colostate.edu/wp-content/uploads/sites/32/2019/04/Spicy-Canned-Chicken-Dip.pdf
- ↑ https://www.food.com/recipe/fast-easy-chicken-noodle-soup-507743
- ↑ http://norwalk.edu/wp-content/uploads/2017/01/Canned-chicken.pdf
- ↑ https://food.unl.edu/recipe/six-can-chicken-tortilla-soup
- ↑ https://www.allrecipes.com/recipe/25490/broccoli-rice-cheese-and-chicken-casserole/
- ↑ https://www.allrecipes.com/recipe/62696/chicken-parmesan-casserole/
- ↑ https://extension.missouri.edu/media/wysiwyg/Extensiondata/Pub/pdf/hesguide/foodnut/n00660.pdf
- ↑ https://www.allrecipes.com/recipe/219880/white-chili-vi/
- ↑ http://norwalk.edu/wp-content/uploads/2017/01/Canned-chicken.pdf
- ↑ https://www.food.com/recipe/5-can-chicken-enchiladas-147274
source How to of the Day https://ift.tt/3hlKEow
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