How to Cook Canned Chicken: 10 Easy (& Delicious) Weeknight Dinners (2024)

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3 Recipe Ratings

Co-authored byDorrenda Smithand Jessica Gibson

Last Updated: July 17, 2022References

Spicy chicken dip

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1. See Also

   15 Ways To Elevate Canned ChickenHow To Fry Canned ChickenCanned Meats and Fish | Montana State UniversityHow To Eat Canned Chicken

   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.

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Chicken noodle soup

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1. 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 8 cups (1.9L) of chicken broth and 2 cups (0.47L) 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.

Barbecue chicken sandwiches

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1. 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.

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Chicken tortilla soup

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1. 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!

Broccoli chicken rice casserole

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1. Mix 4 cups (800 g) of cooked rice with 2 10-oz (283 g) cans of drained chicken. 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 (240ml) of milk, 1/4 cup (56 g) of melted butter, 1 pound (450g) of frozen broccoli, 1 chopped onion, and 1 pound (450g) 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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Chicken parmesan casserole

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1. Pair canned chicken with marinara sauce and pasta for a hearty meal. 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.

Quick chicken pot pie

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1. Whip up a chicken filling with vegetables topped with flaky biscuits. 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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Chicken bean chili

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1. 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 ¹⁄₂ pound (230g) 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.

Chicken taco filling

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1. 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:^[11]

   • Tostadas
   • Taquitos
   • Quesadillas
   • Taco salad
   • Burritos

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Creamy chicken enchiladas

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1. Stuff tortillas with a spicy chicken filling for homemade enchiladas. 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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