I have some canned chicken that I don't know what to do with. Any recipe suggestions?

Answer 1

Chicken salad

1 can of chicken
1 rib celery - diced
1/4 cup onion - chopped fine
3 Tbsp Miracle Whip or Mayo
Salt and Pepper to taste

Mix all together in a bowl and serve on lettuce or toast.

Crunchy Chicken Salad
Prep: 20 minutes
Chill: 2 hours

Ingredients
3 cups coarsely shredded cooked chicken
2 to 3 stalks celery, coarsely chopped
1/3 cup finely chopped onion
1/2 cup mayonnaise
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup salted mixed nuts, coarsely chopped
3/4 cup broken peanut brittle
Flatbread (optional)

Directions
In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper. Cover and refrigerate at least 2 hours before serving. Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread. Makes 4 (1 cup) servings.

Creamy Chicken Enchiladas
Prep: 45 minutes
Bake: 20 minutes + 20 minutes

Ingredients
8 ounces skinless, boneless chicken breast halves
2/3 cup reduced-sodium chicken broth
1/4 teaspoon black pepper
4 cups torn fresh spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons thinly sliced green onion
1-1/4 cups light dairy sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup fat-free milk
1 4-ounce can diced green chile peppers, drained
Nonstick cooking spray
6 7-inch flour tortillas
1/2 cup shredded reduced-fat cheddar or Monterey Jack cheese (2 ounces)
Chopped tomato or purchased salsa (optional)
Thinly sliced green onions or snipped fresh cilantro (optional)

Directions
1. In a large skillet combine chicken, chicken broth, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well; cool slightly. When cool enough to handle, use 2 forks to shred chicken into bite-size pieces. (You should have about 1-1/2 cups shredded chicken.) Set aside.

2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Cover and steam for 3 to 5 minutes or until tender. (Or in a covered medium saucepan, cook fresh spinach in a small amount of boiling water for 3 to 5 minutes.) Drain well.

3. For filling, in a large bowl combine shredded chicken, spinach, and the 2 tablespoons green onion; set aside. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half (about 1 cup) of the sauce into the chicken mixture; set remaining sauce aside.

4. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Divide the filling among the tortillas. Roll up tortillas. Place tortillas, seam sides down, in the prepared dish. Spoon remaining sauce atop tortillas.

5. Cover and bake in a 350 degree oven for 20 minutes. Uncover and bake about 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional green onions or cilantro. Makes 6 servings.

Chicken Enchiladas
Prep: 30 minutes
Bake: 40 minutes

Ingredients
1/4 cup slivered almonds
1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)
2 tablespoons slivered almonds

Directions
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.

2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

Answer 2

Salad, soup, timbales, pot pie, empanadas, taco filling, burritos, mixed with a bit of egg and pattied and fried lightly, creamed chicken over a starch, used in puff pastry shells (hot or cold) for a luncheon dish, mixed with some swiss cheese and broccoli with a bit of bacon in phyllo packets, omelette filling, added to grilled cheese sandwiches, and anything else you can think of that you may do with leftover chicken. Don't know if it is a whole chicken or the canned and chunked stuffed similar to tuna? If it is a whole one, you can poach it on the stovetop (it's been processed partially in the canning so it just needs enough time to pick up any flavours you desire and heat through) or plop in a crockpot or casserole to heat and season.

Answer 3

Quick & Super Easy Chicken & Dumplings
INGREDIENTS
2 1/4 cups biscuit baking mix
2/3 cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained
DIRECTIONS
In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.
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CAN CAN CHICKEN CASSEROLE
1 can cream of chicken soup
1 can mushroom soup
1 can chicken and rice soup
1 can (13 oz.) Carnation milk
2 cans (3 oz.) chow mein noodles
2 c. cooked chicken (or more)
1/2 can water chestnuts (optional)
Mix all together in large flat casserole. Top with buttered croutons. Bake until bubbly at 350 degrees.
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CHICKEN A LA CAN CAN
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken, boned (they usually don't put the skin in canned chickens)
1 c. Minute Rice, cooked
1 c. water
1 can French fried onions
Combine and boil together all of the above (except French fried onions) for 5 minutes. Put into a greased casserole dish. Top with on can of French fried onions. Bake at 350 degrees for 20 minutes.

Answer 4

make soup. all you need is some noodles, a handful of boulion cubes and a big pot
toss in the noodles, boulion cubes, and canned chicken. stir. when noodles are cooked, eat.

I like to boil off a lot of the excess water so it's more chicken flavored noodles with chuncks of chicken lol.

Answer 5

Chicken quesadillas: Put the chicken on a tortilla with cheese and salsa and fold in half -- place in the microwave for a minute or two.

Answer 6

Chicken, zuchinni, onion, and some pepper, cook all of that together, then when is ready puor some sour cream and warm up a little be more untill you see everything is cook right and creamy.

Yummi! Enjoy!

Answer 7

Chicken salad
Chicken stir fry
Cook some rice with mushroom soup and put it in there ..yummy!