I don’t like making extra trips to the grocery store just because I’m missing one ingredient for dinner. That’s why canned chicken is such a useful pantry staple. Keep a few cans on hand, and you’ll always have an easy option for quick lunches or dinners when everyone is hungry.
Canned chicken is affordable, convenient, and can be stored for a long time, making it perfect for last-minute meals. From creamy casseroles and cheesy quesadillas to simple sandwiches, there are plenty of tasty ways to turn canned chicken into a family-friendly meal. These easy recipes are especially helpful when you’re short on time or cooking for picky eaters.
Mini Chicken Pot Pies
These mini chicken pot pies are an easy take on classic comfort food. They’re budget-friendly, simple to prepare, and made with just a handful of convenient ingredients, making them a great choice for busy families.
INSTRUCTIONS
Mini Chicken Pot Pies
- Preheat your oven to 375 degrees and lightly grease 8 cups of a regular muffin tin.
- Drain the canned chicken thoroughly. Combine it with the thawed vegetables and soup. For extra flavor, add a little black pepper, onion powder, thyme, and garlic powder. If you use salt, add only a small amount since several ingredients already contain salt.
- Open the biscuits and gently flatten each one with your fingers until they form rounds about 5–6 inches wide.
- Press each flattened biscuit into the greased muffin cups. Try to keep the dough relatively thin along the bottom and sides while leaving enough dough around the top.
- Add a generous spoonful of the chicken mixture to each biscuit. Bring the edges of the dough slightly toward the center to form a small bowl.
- Bake for 20–22 minutes, or until the biscuit crusts are golden brown. Let them cool for about 5 minutes before serving.
Cheesy Baked Chicken Nuggets
These homemade chicken nuggets are an easy alternative to store-bought fried nuggets. They’re cheesy, flavorful, baked instead of fried, and make a kid-friendly meal or snack.
INSTRUCTIONS
Baked Chicken Nuggets
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Drain the canned chicken thoroughly. For the best texture, remove as much excess moisture as possible by placing the chicken in a fine-mesh strainer and gently pressing out the liquid.
- Add the drained chicken to a medium bowl along with the egg, mozzarella, parmesan, and your preferred seasonings. Garlic powder and black pepper work well, while smoked paprika can add extra flavor. Avoid adding too much salt.
- Use your hands to shape the mixture into small, bite-sized nuggets. A heaping tablespoon of mixture per nugget works well.
- Arrange the nuggets on the baking sheet and bake for 18–22 minutes, turning them halfway through so they brown evenly.
Seven Can Chicken Taco Soup
When your pantry is stocked with a few basic ingredients, this taco soup makes a convenient last-minute dinner for busy weeknights. It’s warm, filling, and easy to customize with your favorite toppings.
INSTRUCTIONS
7 Can Chicken Taco Soup
- Drain all of the canned ingredients except the diced tomatoes. Add everything to a large pot and bring the mixture to a boil over medium-high heat.
- Once it begins boiling, reduce the heat to low and let the soup simmer for about 20 minutes. Stir occasionally while it cooks.
- Taste the soup and adjust the seasoning as needed. You can add black pepper, garlic powder, cumin, chili powder, or other seasonings you enjoy.
- Serve it as-is or top each bowl with shredded cheese, sour cream, avocado, jalapeños, or tortilla chips.
Easy Chicken Noodle Casserole
Chicken noodle casserole is a classic comfort-food option, and canned chicken makes it especially convenient. The creamy filling pairs perfectly with the crunchy potato chip topping for an easy family dinner.
INSTRUCTIONS
Chicken Noodle Casserole
- Cook 2 cups of uncooked noodles according to the package directions, then drain them well.
- While the noodles are cooking, preheat your oven to 400 degrees.
- Whisk together the soup and milk in a bowl. Stir in the drained canned chicken, cooked noodles, and frozen peas. Season with salt, pepper, or your favorite seasonings.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheese evenly over the top, followed by the crushed potato chips.
- Bake for 25–30 minutes, or until the casserole is hot throughout and the topping is lightly browned.
Salsa Chicken Quesadillas
Quesadillas are an easy go-to meal when you don’t want to spend much time in the kitchen. Canned chicken makes the filling quick to prepare while salsa and melted cheese add plenty of flavor.
INSTRUCTIONS
Cheesy Chicken Quesadillas
- Drain the canned chicken well and place it in a bowl. Use a fork to break the chicken into smaller pieces, then mix it with salsa and shredded cheese. Add garlic powder, black pepper, chili powder, or other seasonings if desired.
- Lay half of the tortillas on a clean, flat surface. Divide the chicken and cheese mixture evenly among them.
- Heat a large skillet over medium heat and add a small amount of butter. Place a filled tortilla in the skillet and top it with another tortilla. Cook for a few minutes, then carefully flip it.
- Continue cooking until both sides are golden brown and the cheese has melted.
- Cut into wedges and serve with sour cream, guacamole, or your favorite dipping sauce.
Chicken Broccoli Rice Casserole
This cheesy chicken and rice casserole is an easy family meal that can be adjusted with different vegetables and seasonings. It also makes a convenient leftover lunch for the following day.
INSTRUCTIONS
Cheesy Chicken & Rice Casserole
- Preheat your oven to 350 degrees and grease a 9×13-inch baking dish.
- Drain the canned chicken thoroughly.
- In a large bowl, combine all of the ingredients except the crushed corn flakes and melted butter.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the crushed corn flakes over the top and drizzle the melted butter evenly across the topping.
- Bake uncovered for 30–35 minutes, or until the casserole is heated through and the corn flake topping is golden and crisp.
Chicken Enchiladas
Canned chicken makes these enchiladas much easier to prepare without sacrificing the cheesy, comforting filling. Combine the chicken with green chiles, cheese, and enchilada sauce, then bake everything until hot and bubbly.
INSTRUCTIONS
Chicken Enchiladas
- Preheat the oven to 350 degrees.
- Grease a 9×13-inch baking dish and spread 1/2 cup of enchilada sauce across the bottom.
- In a medium bowl, combine the well-drained chicken, diced green chiles, 3/4 cup pepper jack cheese, 3/4 cup cheddar cheese, and 1/2 cup enchilada sauce.
- Spoon the chicken mixture evenly into the tortillas. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for about 20 minutes, or until the cheese is completely melted and bubbly.
Chicken Salad Sandwich
Chicken salad sandwiches are one of the easiest ways to turn canned chicken into a quick lunch or light dinner. They require no oven and can be prepared in just a few minutes, making them ideal for busy days, family gatherings, or simple meals.
INSTRUCTIONS
Easy Chicken Salad Sandwich
- Drain the canned chicken thoroughly and place it in a bowl. Stir in mayonnaise until the chicken is evenly coated.
- Add chopped celery or pickles for extra crunch and flavor. Season with a little salt, black pepper, or any other preferred seasoning.
- Spoon the chicken salad onto your favorite sandwich bread and serve cold. You can also enjoy it with crackers for an easy snack.
Chicken & Zucchini Stuffing Casserole
This chicken and zucchini stuffing casserole is another convenient way to make a hearty meal with canned chicken. Using canned chicken keeps the preparation simple, although cooked shredded chicken or leftover rotisserie chicken can also be used.
