Canned Chicken Recipes

As chicken consists of low amounts of saturated fatty acids, it is preferred by the most non-vegetarians. You can use chicken in various forms. If you are highly concerned about food safety and quality, then canned chicken is an excellent option for you. You can prepare a huge variety of tasty dishes using canned chicken. Canned chicken recipes are quick, easy to make and quite delicious. You can select a combination of dark and white meat canned chicken, to achieve a rich flavor. Here are some mouth-watering canned chicken recipes which will help you prepare for a great weekend.

Chicken Pesto Spinach Salad

Ingredients

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 pkg. frozen baby peas
2 tbsp lemon juice
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 pint grape tomatoes

Preparation

• First cook pasta according to the directions given on the package and then drain.
• Mix together pesto, lemon juice and thawed spinach in a food processor. Process until blended well.
• In a large bowl, combine together 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.
• Then add hot cooked, drained pasta and cashews and mix well.
• Refrigerate it at least for 2 hours before serving.

Chicken and Broccoli Casserole Recipe

Ingredients

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 tbsp garlic powder

Preparation

• Steam broccoli and then place in a casserole dish. Place a layer of chicken on the top of 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 degrees for about 30 minutes.

Chicken Chowder

Ingredients

6 oz can white meat chicken, drained
3 bacon slices
1 cup frozen corn
1 ½ cup whole milk
1 cup refrigerated hash brown potatoes
2 tbsp flour

Preparation

• In a saucepan, cook bacon until it becomes crispy and brown. Remove it from the pan and keep aside.
• Add onions to drippings in the pan and cook for about 4 minutes with frequent stirring, until it becomes tender. Sprinkle some flour over onions and cook 1 minute longer. Then add 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.

Chicken Asparagus Rolls

Skinned, boned chicken breast halves
12 fresh asparagus spears
¼ cup shredded Swiss cheese
3 tbsp Chablis or white dry wine
2 cup sliced mushrooms
½ tbsp dried whole tarragon
1 tsp lime juice
1 tsp minced fresh parsley

Preparation

• 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 tsp 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.