Canned Chicken recipe...?

Question

Is there a recipe website, where you can type in what ingredients you have and have it tell you what you can make? If not, can anyone give me recipe ideas for canned chicken (Just like canned tunna)?

Answer 1

I buy the Lipton's Chicken Flavored Rice (Creamy) and I add the canned chicken along with a half can of cream of chicken for a really good quick fix meal. It takes about 10 minutes in the microwave. I've also used the canned chicken by adding it to a box of Kraft or Velveeta Mac n' Cheese then add broccoli, peas and carrots...great lilttle meal that takes about 20 minutes. Enjoy!

Answer 2

Canned Chicken Pasta Recipes

Answer 3

Canned Chicken Recipies

Answer 4

I usually use leftover roasted chicken for this but I have used canned chicken and it works just fine.

RANCH PASTA SALAD

Cook some pasta, whatever shape you like or have on hand, then rinse it with cold water and let it sit in the colander to drain while you prepare the rest of the salad.

Chop up some fresh celery, carrots, peppers (red, green, yellow or whatever you have on hand.) green onions or white onion or both, fresh broccoli if you have it, any crunchy fresh veggies you like and have on hand.

Mix the veggies and chicken (drain it first) with the pasta.

Make some ranch dressing according to package directions or just put some of the bottled stuff over the whole mess.

Add in some black or green olives, hard-boiled eggs, capers, chopped pickles or whatever other add-ins suit your fancy.

Make sure there's enough dressing on it to keep it good and moist then chill and enjoy. It's even better the second day after being in the fridge overnight.

This also works with leftover chicken, turkey or ham or with tuna or cooked shrimp.

The thing that makes it so good is the ranch dressing. I swear that stuff tastes good on everything but ice cream! LOL

Answer 5

This is different ... CHICKEN & SWEET CORN SOUP Serves 2 INGREDIENTS 1 egg 1 chicken breast (either fresh or leftover from a roasted chicken) 1 tablespoon of sunflower oil (if you are using a fresh chicken breast) 200g (½ a 400g tin) of creamed sweet corn 500ml of water 1 chicken stock cube Ground pepper to taste METHOD Break the egg into a bowl and pick out any bits of shell. Mix up the egg. If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking. If you are using a leftover roasted chicken breast, tear it into very thin strips. Put the chicken and sweet corn into a saucepan on a medium heat. Add the water and the stock cube. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes. Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg. Season with the pepper. ADDITIONS & ALTERNATIVES For the really thick version of this soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking. For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

Answer 6

Any time you see a recipe that calls for cut-up cooked chicken, you can used drained canned chicken instead. I have made this chicken pot pie with canned chicken and it turns out great.

Chicken Pot Pie
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=35664

Answer 7

chicken salad or canned chicken added to top of a olive oil tossed sald mix or canned chicken over noodles w a alfredo sauce or just cook it w ur spanish rice...

Answer 8

chicken salad, chicken and rice, chicken and gravy over rice, chicken pasta salad. Whatever you would put regular cooked cut up chicken in you can use the canned chicken.

Answer 9

Don't know about the Web site, but the simplest thing to do with canned chicken is something my mom used to make:

Chicken Casserole

1 can chicken meat, drained and broken into chunks
1 can condensed cream of mushroom soup
1 package noodles (see Note)
1/2 cup frozen peas (optional)
Grated parmesan or mozzarella cheese

Boil noodles according to package directions, drain and place in heatproof baking dish. Add chicken meat and condensed cream of mushroom soup, plus optional frozen peas; stir to mix chicken, peas and soup evenly among the noodles. Top with grated cheese and bake at 350 for 10-15 minutes or until cheese is melted and slightly browned.

Note

A shaped noodle is best for this dish; we like to make something like this with penne (tubular noodles cut on a diagonal), farfalle ("butterfly" shaped Italian pasta), or other Italian pasta. You can also use plain macaroni or "egg noodles," but don't use spaghetti or other "string" type pasta. If you use a giant-sized box or bag of noodles, you'll need to double up on the chicken and condensed soup to get good "coverage."

Other tips for canned chicken: Look up "salade nicoise" on a recipe web site and substitute chicken for the tuna in the traditional recipe.

(Now... you can go a step up from this by starting with fresh chicken cut into chunks; dice an onion and brown in olive oil & butter, then toss in sliced mushrooms and let them brown as well. Add the chicken pieces and cook with the mushrooms and onions, then dust the whole thing with flour -- about two tablespoons per pound of chicken -- and stir to coat the chicken, mushroom and onion pieces with the flour-butter mixture. If you like, add about a quarter-cup of dry marsala or medium sherry at this time. Add about a cup of milk, slowly, stirring to dissolve the butter-flour mix into the milk; it'll make a thick sauce. While this is simmering, cook the noodles and drain them into a heatproof baking dish, then mix the chicken & sauce into the noodles. Toss in frozen peas if you like, top with grated cheese and bake for about 10-15 minutes at 350 degrees.)

Answer 10

it makes good chicken salad

mayo and celery, walnuts are good and cranberries