canned chicken recipes
Canned Chicken Recipes
Canned chicken can be used in a wide variety of dishes, with different sumptuous combinations. Here are some delightful recipes that you can try.
- 1 can, white and dark meat chicken, drained
- 16 oz. box farfalle pasta
- 2 cups, frozen cut leaf spinach (thawed and drained)
- 1 cup, mayonnaise
- 10 oz. container refrigerated pesto
- ¼ cup, milk
- 1 cup, plain yogurt
- 1 cup, cashew halves
- 16 oz. frozen baby peas
- 2 tablespoons, lemon juice
- 1 yellow bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 pint grape tomatoes
- First, cook pasta according to the directions given on the package and then drain the water.
- Mix the pesto, lemon juice, and thawed spinach in a food processor. Process it until blended well.
- In a large bowl, combine the pesto mixture, milk, plain yogurt, and mayonnaise and whisk, until mixed well.
- Then, add chicken, grape tomatoes, and bell peppers. Cover the top with peas.
- Add the pasta and cashews to it and mix well.
- Refrigerate it at least for 2 hours before serving.
- 3 cooked boneless, skinless chicken breasts (cubed)
- 1 cup, mayonnaise
- 1 bunch broccoli (chopped)
- 1 package Stove Top cornbread stuffing mix
- 1 can, cream of mushroom soup
- ¼ cup, butter (melted)
- 1 tablespoon, garlic powder
- Steam the broccoli and place them in a casserole dish. Place a layer of chicken on the top of the broccoli.
- Mix together mayonnaise, cream of mushroom soup and garlic powder. Place this mixture on the top of chicken and broccoli.
- Mix melted butter with dry stuffing mix and seasonings.
- Bake it in preheated oven at 350 ºF for about 30 minutes.
- 6 oz. can white meat chicken (drained)
- 3 bacon slices
- 1 cup, frozen corn
- 1½ cup, whole milk
- 1 cup, refrigerated hash brown potatoes
- 2 tablespoons, flour
- In a saucepan, cook the bacon until it becomes crispy and brown. Remove it from the pan and keep it aside.
- Add the onions to the drippings in the pan and cook for about 4 minutes with frequent stirring, until it becomes tender. Sprinkle some flour over onions and cook for 1 minute. Then, milk. Cook with frequent stirring, until the mixture comes to boils and becomes thick.
- Then, add corn and potatoes to the mixture. Bring it to boil and then reduce heat. Cover the pan and boil slowly for about 10-15 minutes, until potatoes become tender.
- Then, add chicken and heat thoroughly. Before serving, sprinkle with crumbled bacon.
- Skinned, boned chicken breast halves
- 12 fresh asparagus spears
- ¼ cup, shredded Swiss cheese
- 3 tablespoons, Chablis or white dry wine
- 2 cup, sliced mushrooms
- ½ tablespoon, dried whole tarragon
- 1 teaspoon, lime juice
- 1 teaspoon, minced fresh parsley
- Cut tough ends of asparagus and remove its scales with a vegetable peeler. Keep it aside.
- Trim fat from chicken. Keep each breast half between wax papers and flatten it to achieve a thickness of ¼ inch.
- Place 3 asparagus spears on each chicken breast. Top them with 1 teaspoon cheese. Roll it up lengthwise and secure it using the wooden picks.
- Keep the seam side down in a glass pie plate coated with cooking spray. Cover each roll with plastic wrap, keeping one corner open.
- Microwave for about 5-6 minutes. Let chicken rolls stand covered for about 5 minutes.
- Meanwhile, combine together wine, mushrooms, tarragon, and lime juice. Microwave the mixture for about 2-3 minutes. Serve with chicken asparagus rolls.