45+ Easy Canned Chicken Dinner Recipes for Busy Weeknights

When it comes to quick and easy meals, canned chicken is a lifesaver.

Not only is it affordable and shelf-stable, but it also takes the hassle out of meal prep, allowing you to prepare delicious dinners in no time.

Whether you’re looking for a comforting casserole, a light soup, or a flavorful stir-fry, canned chicken can be the perfect ingredient to streamline your cooking.

In this blog post, we’ve compiled a collection of 45+ canned chicken dinner recipes that are guaranteed to please your family and make dinner time a breeze.

These recipes are versatile, easy to follow, and packed with flavor, ensuring that you’ll never run out of dinner ideas again.

45+ Easy Canned Chicken Dinner Recipes for Busy Weeknights

Canned chicken is a convenient pantry staple that can be transformed into a variety of mouthwatering dishes.

Whether you’re in the mood for a hearty casserole, a spicy chicken taco salad, or a cozy chicken noodle soup, canned chicken makes meal planning a breeze.

With over 45+ canned chicken dinner recipes to choose from, you’re sure to find something that satisfies your cravings while saving you time in the kitchen.

These recipes not only showcase the versatility of canned chicken but also provide the perfect solution for busy nights when you want a quick, flavorful meal.

So next time you’re looking for dinner inspiration, turn to canned chicken and enjoy the ease and deliciousness it brings to your table!

Canned Chicken Alfredo Pasta Bake

This Canned Chicken Alfredo Pasta Bake is an easy and creamy dish perfect for busy weeknights or feeding a crowd. By using canned chicken, you skip the hassle of cooking chicken from scratch, making this a time-saving recipe that doesn’t compromise on flavor. The combination of tender pasta, creamy Alfredo sauce, and tender canned chicken creates a comforting meal that’s both satisfying and quick to make.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 12 oz penne or rigatoni pasta
• 1 jar (15 oz) Alfredo sauce
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil (optional, for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Cook the pasta according to package instructions until al dente, then drain.
3. In a large mixing bowl, combine the cooked pasta, canned chicken, Alfredo sauce, Parmesan cheese, garlic powder, salt, and black pepper. Stir until everything is well mixed.
4. Pour the pasta and chicken mixture into the prepared baking dish. Top with shredded mozzarella cheese.
5. Bake uncovered for 20-25 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.

This Canned Chicken Alfredo Pasta Bake is a creamy, cheesy dish that’s perfect for family dinners or meal prep. By using canned chicken, you can enjoy a homemade comfort food meal in under 45 minutes, saving both time and effort. The rich flavors of the Alfredo sauce paired with tender chicken and pasta will make this a go-to dinner that pleases everyone around the table.

Canned Chicken Taco Soup

Canned Chicken Taco Soup is a warm, hearty, and flavorful dish that’s ideal for chilly nights or a quick weeknight dinner. This one-pot wonder combines the savory taste of canned chicken with zesty taco seasoning and beans, creating a meal that’s satisfying and easy to make. It’s a perfect recipe for busy families, as it can be ready in less than 30 minutes, making it both delicious and convenient.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (10 oz) corn, drained
• 1 packet taco seasoning
• 1 can (14.5 oz) chicken broth
• 1/2 cup sour cream (optional)
• Shredded cheese and tortilla chips for garnish (optional)

Instructions:

1. In a large pot, combine the canned chicken, black beans, diced tomatoes with green chilies, corn, taco seasoning, and chicken broth. Stir well.
2. Bring the soup to a simmer over medium-high heat, stirring occasionally. Once it begins to boil, lower the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
3. Taste and adjust seasoning if necessary, adding salt, pepper, or extra taco seasoning to your preference.
4. Serve the soup in bowls, topped with sour cream, shredded cheese, and a handful of tortilla chips for crunch if desired.

Canned Chicken Taco Soup is a delicious, easy-to-make meal that combines the vibrant flavors of Mexican cuisine with the convenience of canned chicken. Whether you serve it for a cozy dinner or a quick lunch, this soup is packed with protein and fiber. The optional toppings like sour cream and tortilla chips bring a nice creamy and crunchy contrast, elevating the flavors even more. It’s a comforting and filling soup that will quickly become a favorite in your recipe rotation.

Canned Chicken Caesar Salad Wraps

Canned Chicken Caesar Salad Wraps offer a quick and light meal that’s packed with protein and fresh, crisp veggies. Perfect for lunch or a lighter dinner, these wraps combine the creamy, tangy flavors of Caesar dressing with tender canned chicken, crunchy romaine lettuce, and shredded Parmesan. It’s an easy-to-make meal that’s both satisfying and refreshing, ideal for busy days when you want something quick and flavorful.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 2 cups romaine lettuce, chopped
• 1/4 cup shredded Parmesan cheese
• 1/4 cup Caesar dressing
• 4 large whole wheat or flour tortillas
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the canned chicken, chopped romaine lettuce, Parmesan cheese, and Caesar dressing. Toss well until everything is evenly coated.
2. Lay the tortillas flat on a clean surface.
3. Divide the chicken Caesar salad mixture evenly among the tortillas, placing it in the center of each one.
4. Fold in the sides of the tortilla and roll it up tightly, ensuring the filling stays inside.
5. Slice each wrap in half and serve immediately. Optionally, sprinkle with freshly ground black pepper for extra flavor.

Canned Chicken Caesar Salad Wraps are a quick, nutritious, and satisfying meal that’s full of fresh ingredients and bold flavors. The tender chicken and crunchy lettuce provide great texture, while the creamy Caesar dressing brings everything together. These wraps are an excellent choice for a light lunch or dinner when you need something filling but don’t have much time to cook. They’re portable, making them a great option for meal prep or to pack for lunch on the go.

Canned Chicken and Rice Casserole

Canned Chicken and Rice Casserole is a delicious, comforting, and easy-to-make dinner option. This recipe combines tender canned chicken with seasoned rice, creamy sauce, and vegetables to create a dish that’s both hearty and satisfying. With a minimal prep time and just a few ingredients, this casserole is a perfect weeknight meal for busy families.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 cup long-grain white rice, uncooked
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 cup frozen peas and carrots, thawed
• 1/2 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil (optional, for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the canned chicken, uncooked rice, cream of chicken soup, sour cream, peas and carrots, garlic powder, black pepper, and salt. Stir until well mixed.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. Cover with foil and bake for 40-45 minutes, until the rice is cooked and the casserole is hot and bubbly.
5. Remove from the oven, sprinkle the shredded cheddar cheese on top, and return to the oven uncovered for an additional 5-10 minutes, until the cheese is melted and golden.
6. Let it cool for a few minutes before serving.

This Canned Chicken and Rice Casserole is the epitome of comfort food: creamy, cheesy, and easy to prepare. The canned chicken ensures a quick, protein-packed meal, while the rice and vegetables create a balanced dish. The casserole is perfect for feeding a family on a busy weeknight or as a make-ahead meal for lunch or dinner throughout the week. With its simple ingredients and straightforward preparation, it’s sure to become a regular in your meal rotation.

Canned Chicken Stir Fry

Canned Chicken Stir Fry is a healthy and quick meal that’s full of vibrant vegetables and lean protein. It’s an ideal dinner for those looking to create a colorful and flavorful meal without spending a lot of time in the kitchen. The canned chicken provides a fast, easy protein source while the stir-fry method keeps the veggies crisp and flavorful. This dish is perfect for busy nights when you want a nutritious dinner in just 30 minutes.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 2 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon hoisin sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 cups cooked white or brown rice

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers, zucchini, broccoli, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes, until they start to soften but are still crisp.
3. Add the canned chicken to the skillet and stir to combine with the vegetables.
4. In a small bowl, mix the soy sauce, hoisin sauce, garlic powder, ground ginger, and black pepper.
5. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
6. Continue cooking for another 3-4 minutes, allowing the sauce to thicken slightly and the chicken to heat through.
7. Serve the stir fry over cooked rice and garnish with additional soy sauce if desired.

This Canned Chicken Stir Fry is a fresh, flavorful, and quick dinner that’s perfect for busy evenings. The mix of vibrant vegetables and savory sauce brings out the best in the canned chicken, and the dish is easily customizable based on what you have in your fridge. It’s a light yet satisfying meal that pairs well with rice, making it a great choice for a balanced dinner. With only one pan to clean, it’s also perfect for anyone looking for a low-maintenance meal that’s packed with nutrients.

Canned Chicken Salad Sandwiches

Canned Chicken Salad Sandwiches are a classic, quick lunch or dinner option that’s full of protein and flavor. By combining canned chicken with creamy mayonnaise, crunchy celery, and fresh herbs, you create a simple yet satisfying chicken salad. Whether served on bread, in a wrap, or on a bed of greens, these sandwiches are easy to prepare and perfect for any occasion, from a light lunch to a picnic meal.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of bread (whole wheat, white, or any bread of your choice)
• Lettuce leaves (optional)

Instructions:

1. In a medium mixing bowl, combine the canned chicken, mayonnaise, Dijon mustard, celery, red onion, parsley, garlic powder, salt, and pepper. Stir well to combine all ingredients.
2. Taste the chicken salad and adjust the seasoning if necessary, adding more salt, pepper, or mustard to your preference.
3. Toast the bread slices if desired, then spread the chicken salad evenly between two slices of bread.
4. Add a layer of lettuce if desired for extra crunch.
5. Serve immediately, or wrap the sandwiches tightly in plastic wrap for a quick grab-and-go meal.

Canned Chicken Salad Sandwiches are an effortless, flavorful meal that’s both filling and customizable. The creamy mayo and tangy mustard bring out the savory taste of the chicken, while the fresh vegetables add texture and crunch. This recipe is perfect for those looking for a quick lunch or dinner, especially when time is limited. It’s also great for meal prep—just make the chicken salad ahead of time, and you’ll have a delicious meal ready to go whenever you need it.

Canned Chicken and Veggie Quesadillas

Canned Chicken and Veggie Quesadillas are an easy, flavorful, and filling meal perfect for lunch, dinner, or a quick snack. Packed with protein-rich canned chicken, fresh vegetables, and melted cheese, these quesadillas are crispy on the outside and gooey on the inside. The combination of seasoned chicken and sautéed veggies creates a satisfying dish that’s perfect for a busy weeknight or as a crowd-pleasing appetizer.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 tablespoon olive oil
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 flour tortillas
• Sour cream and salsa for serving (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell pepper, onion, and corn, and sauté for 3-4 minutes until softened.
2. Add the canned chicken to the skillet along with the cumin, chili powder, garlic powder, salt, and black pepper. Stir until everything is well coated and heated through, about 3-4 minutes.
3. Heat another skillet or griddle over medium heat. Place one tortilla on the skillet and sprinkle with 1/4 cup of shredded cheese. Spread 1/4 of the chicken and veggie mixture evenly on top, then sprinkle with another 1/4 cup of cheese.
4. Top with a second tortilla and cook for 2-3 minutes on each side, or until golden and crispy, flipping carefully with a spatula.
5. Remove from the skillet and slice into wedges. Serve with sour cream and salsa if desired.

Canned Chicken and Veggie Quesadillas are a delicious and quick way to enjoy a satisfying meal. The combination of seasoned chicken, sautéed vegetables, and melted cheese wrapped in a crispy tortilla makes these quesadillas irresistible. They’re a great option for a fast dinner, easy lunch, or a fun party snack. Plus, they can be easily customized with different veggies or spices, making them a versatile dish you’ll want to make time and time again.

Canned Chicken Tetrazzini

Canned Chicken Tetrazzini is a creamy, comforting pasta dish that’s perfect for busy days when you need a delicious and filling meal. The combination of canned chicken, spaghetti, creamy mushroom sauce, and a cheesy topping creates a rich and satisfying casserole. It’s a quick and easy take on a classic Italian-American recipe, and with canned chicken, you save time without sacrificing flavor.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 12 oz spaghetti, cooked according to package directions
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup frozen peas (optional)
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the cooked spaghetti, canned chicken, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, frozen peas, garlic powder, salt, and pepper. Stir to combine.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. Bake for 20-25 minutes, or until the casserole is hot and bubbly. If desired, sprinkle extra cheese on top and bake for an additional 5 minutes to melt and brown the cheese.
5. Let the casserole cool for a few minutes before serving.

Canned Chicken Tetrazzini is an easy-to-make, comforting dish that’s perfect for busy nights. With minimal prep time and canned chicken for a quick protein fix, this creamy pasta casserole is a meal everyone will enjoy. It’s a great way to use pantry staples while delivering a rich, flavorful dinner that’s filling and satisfying. Whether you’re making it for a family dinner or a casual gathering, it’s a dish that’s sure to please.

Canned Chicken Pot Pie

Canned Chicken Pot Pie is a cozy, comforting dish that brings all the classic flavors of a pot pie into a quick and easy version using canned chicken. With a creamy filling, loaded with vegetables, and topped with a flaky pie crust, this pot pie is perfect for any time of the year. It’s the ultimate comfort food, made even simpler with the use of canned chicken.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 can (15 oz) mixed vegetables, drained (or 1 1/2 cups frozen mixed vegetables)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 package refrigerated pie crusts (usually contains 2 crusts)
• 1 tablespoon butter (for greasing the pie dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
2. In a large bowl, combine the canned chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Stir to combine.
3. Unroll one pie crust and place it in the bottom of the prepared pie dish, pressing down to fit.
4. Pour the chicken and vegetable mixture into the crust, spreading it evenly.
5. Place the second pie crust on top, trimming any excess crust around the edges. Pinch the edges together to seal the pie, and make a few slits in the top crust to allow steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
7. Let the pot pie cool for a few minutes before serving.

Canned Chicken Pot Pie is the ultimate comfort food made quick and easy. With a creamy filling and flaky crust, this pot pie is a hearty meal that will leave everyone satisfied. The use of canned chicken not only simplifies the recipe but also cuts down on prep time, making it ideal for busy days when you crave something homemade. Whether you’re feeding a family or preparing a cozy dinner for yourself, this chicken pot pie is sure to hit the spot.

Canned Chicken Alfredo Bake

Canned Chicken Alfredo Bake is a creamy, comforting casserole that combines tender canned chicken with pasta, a rich Alfredo sauce, and melted cheese. This dish is easy to prepare, making it perfect for a weeknight dinner or a casual family meal. With minimal prep time and delicious flavors, this baked pasta dish is sure to become a family favorite.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 12 oz penne pasta, cooked according to package directions
• 1 jar (15 oz) Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 1 tablespoon chopped parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
2. In a large bowl, combine the cooked pasta, canned chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, black pepper, and Italian seasoning. Stir until everything is well mixed.
3. Pour the pasta mixture into the prepared baking dish and spread it out evenly.
4. Sprinkle the top with additional mozzarella cheese and Parmesan, if desired.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
6. Garnish with chopped parsley before serving.

Canned Chicken Alfredo Bake is the perfect solution for a busy weeknight when you’re craving a hearty and comforting dish. The creamy Alfredo sauce, combined with the tender chicken and pasta, creates a filling meal that the whole family will love. It’s easy to make, and you can even prepare it in advance for a quick dinner the next day. Whether you’re looking for a new pasta recipe or just need something quick and satisfying, this dish will surely impress.

Canned Chicken Caesar Salad Wraps

Canned Chicken Caesar Salad Wraps are a light yet satisfying meal that combines the creamy flavors of Caesar salad with the convenience of canned chicken. Wrapped in a soft tortilla, these wraps are perfect for lunch or a quick dinner. With the fresh crunch of romaine lettuce and the richness of Caesar dressing, these wraps offer a delicious balance of flavors that are both refreshing and filling.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 4 large flour tortillas
• 2 cups romaine lettuce, chopped
• 1/2 cup shredded Parmesan cheese
• 1/4 cup Caesar dressing (store-bought or homemade)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano (optional)
• Croutons for crunch (optional)

Instructions:

1. In a medium bowl, combine the shredded canned chicken, garlic powder, black pepper, and oregano (if using). Toss gently to mix.
2. In a separate bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated.
3. Lay out the tortillas on a flat surface. Divide the dressed lettuce evenly among the tortillas, spreading it in the center.
4. Top each wrap with the seasoned chicken and sprinkle with shredded Parmesan cheese.
5. Add a handful of croutons for extra crunch, if desired.
6. Roll up the tortillas tightly, folding in the sides as you go to create wraps.
7. Slice each wrap in half and serve immediately, or wrap them in foil for a quick lunch on the go.

Canned Chicken Caesar Salad Wraps are a quick and tasty way to enjoy a Caesar salad with a protein boost. With minimal ingredients and a few simple steps, this recipe creates a delicious and portable meal that’s perfect for busy days or casual lunches. The combination of tender chicken, crunchy lettuce, and creamy dressing wrapped in a soft tortilla is satisfying and flavorful. It’s a great option when you need a meal that’s both refreshing and hearty at the same time.

Canned Chicken Enchiladas

Canned Chicken Enchiladas are a flavorful, quick, and easy meal that brings the taste of Mexican cuisine to your dinner table. Using canned chicken for convenience, these enchiladas are packed with delicious ingredients like enchilada sauce, cheese, and spices. The tender chicken filling wrapped in soft tortillas is smothered in sauce and cheese, then baked to perfection for a comforting, satisfying dish.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 10 corn or flour tortillas
• 1 can (10 oz) enchilada sauce (red or green)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 small onion, diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing the baking dish)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine the canned chicken, diced onion, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir until well mixed.
3. Pour a small amount of enchilada sauce into the bottom of the prepared baking dish to lightly coat it.
4. Fill each tortilla with a generous amount of the chicken mixture and roll up tightly. Place the filled tortillas seam-side down in the baking dish.
5. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, making sure they are fully covered.
6. Sprinkle the shredded cheddar and Monterey Jack cheese on top of the sauce.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Garnish with fresh cilantro if desired and serve with sour cream, guacamole, or rice.

Canned Chicken Enchiladas are a fast and flavorful meal that’s perfect for any night of the week. The combination of seasoned chicken, melted cheese, and rich enchilada sauce wrapped in soft tortillas creates a comforting dish that’s full of flavor. With minimal prep time and easy-to-find ingredients, this recipe is ideal for busy families or anyone looking for a delicious Mexican-inspired meal. Whether you’re serving it for dinner or taking it to a potluck, these enchiladas will be a hit.

Canned Chicken Tortilla Soup

Canned Chicken Tortilla Soup is a warm and hearty dish, perfect for chilly evenings. This quick and easy soup combines tender canned chicken with flavorful broth, beans, corn, and a variety of seasonings. Topped with crispy tortilla strips, shredded cheese, and a squeeze of lime, it’s a satisfying meal that doesn’t require hours of simmering. This recipe is a great go-to when you need a comforting bowl of soup in no time.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup tortilla chips, crushed (for topping)
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
2. Add the shredded canned chicken, black beans, corn, diced tomatoes, and chicken broth to the pot. Stir to combine.
3. Season with cumin, chili powder, garlic powder, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
5. While the soup is simmering, crush tortilla chips for topping.
6. Serve the soup in bowls and top with crushed tortilla chips, shredded cheddar cheese, cilantro, and a squeeze of fresh lime juice.

Canned Chicken Tortilla Soup is an easy and delicious way to enjoy a comforting, flavorful meal without spending hours in the kitchen. The combination of tender chicken, beans, and corn in a savory broth is a perfect base, while the crispy tortilla chips and fresh lime add the perfect finishing touch. Whether you’re feeding a hungry family or simply looking for a cozy dinner, this soup is a winner. It’s a versatile recipe that can be customized with your favorite toppings or side dishes and will leave everyone asking for seconds.

Canned Chicken and Rice Casserole

Canned Chicken and Rice Casserole is a creamy, comforting dish that combines canned chicken with rice, vegetables, and a rich creamy sauce. This casserole is easy to make and requires minimal ingredients, making it the perfect option for busy weeknights. It’s a one-dish meal that’s filling, flavorful, and a great way to use up pantry staples like canned chicken.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 1/2 cups cooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup frozen peas and carrots (or any preferred frozen vegetable mix)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar-sized baking dish with olive oil.
2. In a large mixing bowl, combine the shredded canned chicken, cooked rice, cream of chicken soup, sour cream, peas and carrots, garlic powder, black pepper, and onion powder. Stir until well combined.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. Top with shredded cheddar cheese and sprinkle with Parmesan cheese, if using.
5. Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden brown.
6. Let the casserole cool for a few minutes before serving.

Canned Chicken and Rice Casserole is an easy, one-pan meal that’s both hearty and satisfying. The creamy texture of the soup and sour cream combined with tender rice and chicken creates a deliciously comforting dish that the whole family will love. This recipe is a great way to stretch pantry staples into a complete meal. Whether you’re looking for a quick dinner or a dish that can be prepped ahead of time, this casserole is a great option for busy nights.

Canned Chicken Pot Pie

Canned Chicken Pot Pie is a classic comfort food that’s perfect for dinner. Using canned chicken makes it quicker and easier to prepare, while still delivering the creamy filling and flaky crust that everyone loves. This recipe combines chicken with mixed vegetables and a rich gravy, all tucked into a buttery pie crust. It’s a simple, flavorful dish that will satisfy your cravings for a homemade pot pie without the time commitment.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained and shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 can (10.5 oz) cream of chicken soup
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 refrigerated pie crusts (or homemade if preferred)
• 1 tablespoon butter (for greasing the baking dish)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
2. In a large bowl, combine the canned chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, and black pepper. Stir to combine.
3. Roll out one of the pie crusts and fit it into the bottom of the pie dish.
4. Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Pinch the edges together to seal, then cut a few slits in the top to allow steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pot pie cool for a few minutes before serving, and garnish with fresh parsley if desired.

Canned Chicken Pot Pie offers all the deliciousness of a traditional homemade pot pie, but with a fraction of the time and effort. The creamy filling, tender chicken, and flaky crust come together to make a comforting and satisfying meal that’s sure to be a hit. Whether you’re making it for a family dinner or preparing it as a freezer-friendly meal, this recipe is a wonderful way to enjoy the classic flavors of pot pie without the hassle. It’s quick, easy, and perfect for anyone craving comfort food.

Note: More recipes are coming soon!