I need some good recipes for canned chicken...any ideas??!


Question: Chicken Chowder
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
3 bacon slices
1 onion, chopped
2 Tbsp. flour
1-1/2 cups whole milk
1 cup refrigerated hash brown potatoes
1 cup frozen corn
6 oz. can white meat chicken, drained

Preparation:
Cook bacon in saucepan until browned and crisp. Remove bacon from pan and reserve for another use. Add onion to drippings in pan and cook until tender, about 4 minutes, stirring frequently. Sprinkle flour over onions and cook 1 minute longer. Add milk.
Cook and stir until mixture comes to a boil and thickens. Add potatoes and corn. Bring to a boil, then reduce heat, cover pan and simmer for 10-15 minutes until potato is tender. Add chicken and heat thoroughly. Pour into thermos, seal. If you are serving immediately, sprinkle the crumbled bacon over each serving. 4 servings


Answers: Chicken Chowder
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
3 bacon slices
1 onion, chopped
2 Tbsp. flour
1-1/2 cups whole milk
1 cup refrigerated hash brown potatoes
1 cup frozen corn
6 oz. can white meat chicken, drained

Preparation:
Cook bacon in saucepan until browned and crisp. Remove bacon from pan and reserve for another use. Add onion to drippings in pan and cook until tender, about 4 minutes, stirring frequently. Sprinkle flour over onions and cook 1 minute longer. Add milk.
Cook and stir until mixture comes to a boil and thickens. Add potatoes and corn. Bring to a boil, then reduce heat, cover pan and simmer for 10-15 minutes until potato is tender. Add chicken and heat thoroughly. Pour into thermos, seal. If you are serving immediately, sprinkle the crumbled bacon over each serving. 4 servings

chicken pot pie
chicken and gravy

Chicken pot pie
Chicken raviloi's
Chicken salad!

chicken and dumplings, make sure you rinse the liquid out of the can and dump it in your pan, i just made it, it was awesome

Chicken Soup
just use the jelly from the chicken and mix it with some water, cook vegetables in it, add some rice or egg noodles, season it with salt and pepper, parsley....... cut the meat in equal-sized pieces and return it to the pot to heat all the way through

Chicken and Perogies

Cut up fresh veggies, any kind you like. I use onion, peppers, julienne carrots and snow peas. Sautee them in a pan with a little olive oils and butter and some perogies. When just about finished add canned chicken and heat through. Sooo good.

Canned Chicken Recipes

* Chicken Pesto Salad
This is the best salad! You can simplify its preparation by using a purchased creamy salad dressing and stirring in the pesto and spinach.
* Ziti Chicken Casserole
This casserole is true, basic comfort food.# Wild Rice Salad
Wild rice gives this canned chicken salad wonderful flavor and texture. The black beans are a great addition, but you can use any other type of canned bean or leave it out.
# Chicken Salad Focaccia Sandwiches
This fabulous recipe is from the Pillsbury Bake-Off a few years back. If you want to be extra-decadent, slip some avocado slices into the sandwiches.
# Chicken Chowder
Children love this mild, delicious, creamy soup. This soup is another recipe in my 'emergency meals' repertoire.
# Santa Fe Chicken Casserole
I always have the ingredients for this recipe in my freezer and pantry. Just substitute canned chicken for the frozen cooked chicken and have this casserole tonight!

This is one of my favorite uses of canned chicken from A Pampered Chef Recipe Booklet

Chicken Club Brunch Ring
8 servings

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounces) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 (4 ounces) cup finely shredded Swiss cheese
2 (8 ounces) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In a 2 quart bowl, flake chicken with a fork. Chop bacon. Add bacon, 3/4 cup Swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.

Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a 13" baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone). If you don't have the baking stone use a pizza pan.

Scoop the chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).

Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup Swiss cheese.

Using a v-shaped cutter, cut around bell pepper. Separate halves; remove membrane and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around the pepper.

Easy and yummy! Can be made ahead of time and baked when you need it. At the holidays I make this a lot for luncheons and brunches. Enjoy!

I always use it to make chicken burritos, its really good!





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