How to Cook Canned Chicken

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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.

1

Spicy chicken dip

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    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.
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2

Chicken noodle soup

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    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 8 cups (1.9 L) of chicken broth and 2 cups (0.47 L) 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.
3

Barbecue chicken sandwiches

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    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.
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4

Chicken tortilla soup

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    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!
5

Broccoli chicken rice casserole

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    Preheat the oven to 350 °F (177 °C) 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 1 cup (240 ml) of milk, 1/4 cup (56 g) of melted butter, 1 pound (450 g) of frozen broccoli, 1 chopped onion, and 1 pound (450 g) 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.
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6

Chicken parmesan casserole

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    Preheat your oven to 350 °F (177 °C) 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.
    • You can put the dish on the roasting rack. [7]
    • It will ensure that the dish is heated all around and the chicken cooks properly. [8]
    • Rotate the dish halfway through the cooking to cook evenly.
7

Quick chicken pot pie

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    Preheat your oven to 425 °F (218 °C) 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. [9]
    • 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.
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8

Chicken bean chili

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    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 1 ⁄ 2 pound (230 g) 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. [10]
    • 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.
9

Chicken taco filling

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    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: [11]
    • Tostadas
    • Taquitos
    • Quesadillas
    • Taco salad
    • Burritos
    Yotam Ottolenghi, Chef and Restaurateur

    Be openminded in the kitchen. "I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines – there are a lot of hidden secrets all over the world."

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10

Creamy chicken enchiladas

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    Preheat your oven to 375 °F (191 °C) 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. [12]
    • Scatter a handful of shredded cheddar cheese over the enchiladas for an extra creamy taste.

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      References

      1. ↑ https://bent.extension.colostate.edu/wp-content/uploads/sites/32/2019/04/Spicy-Canned-Chicken-Dip.pdf
      2. ↑ https://www.food.com/recipe/fast-easy-chicken-noodle-soup-507743
      3. ↑ http://norwalk.edu/wp-content/uploads/2017/01/Canned-chicken.pdf
      4. ↑ https://food.unl.edu/recipe/six-can-chicken-tortilla-soup
      5. ↑ https://www.allrecipes.com/recipe/25490/broccoli-rice-cheese-and-chicken-casserole/
      6. ↑ https://www.allrecipes.com/recipe/62696/chicken-parmesan-casserole/
      7. ↑ https://www.realsimple.com/food-recipes/tools-products/appliances/oven-rack-positions
      8. ↑ https://www.realsimple.com/food-recipes/tools-products/appliances/oven-rack-positions
      9. ↑ https://extension.missouri.edu/media/wysiwyg/Extensiondata/Pub/pdf/hesguide/foodnut/n00660.pdf
      1. ↑ https://www.allrecipes.com/recipe/219880/white-chili-vi/
      2. ↑ http://norwalk.edu/wp-content/uploads/2017/01/Canned-chicken.pdf
      3. ↑ https://www.food.com/recipe/5-can-chicken-enchiladas-147274

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