4 Budget Stretching Canned Chicken Recipes

Canned chicken is convenient and affordable and a pantry staple at my house. Sometimes I whip up a quick chicken salad for lunch. First, I drain a small can of cooked chicken. To the chicken, I add a squirt of lime juice, a sprinkling of dried dill, a dash of black pepper and enough mayo to moisten. I mix the ingredients gently for a refreshing sandwich filling. A nice alternative to tuna, canned chicken is also great in hot dishes.

When using canned and jarred foods, look for the most minimally processed with the lowest salt and fat, to bring the healthiest dishes to your family’s table. Experiment with canned chicken in recipes that call for cooked and cubed or shredded chicken. Keep in mind that canned meats are very soft, and best suited to recipes where this consistency is desirable. The following recipes were designed specifically for preparation with canned chicken. They’re easy on the budget and yummy in the tummy!

Bacon Ranch Chicken Salad >

Bacon and chicken make the perfect pair in this imaginative chicken salad recipe from Spend With Pennies that uses ranch dressing instead of mayo.

Ingredients

• 1 12.5 oz. can premium white chunk chicken
• 3 strips of cooked bacon, crumbled (Make sure it’s very crisp.)
• 4 Tbsp. of ranch dressing, more or less to taste
• 1 tsp. yellow prepared mustard (I like a spicy brown.)
• 1 tsp. chopped fresh or ½ tsp. dried parsley, basil, rosemary, or a blend of all three
• ½ stalk celery, chopped - optional

Instructions:

1. Place all ingredients except for ranch dressing in a small bowl and mix until blended thoroughly.
2. Add the ranch dressing one tablespoon at a time until the mixture achieves your desired texture.

Serve on a crusty roll for a hearty sandwich, or in a hollowed out tomato for a festive presentation.

Ziti Chicken Casserole >

I really like one pan meals like this casserole adapted from the folks at About Food. Make ahead and pop into the oven at the end of a busy day.

Ingredients

• 2 cups ziti (I prefer penne. It’s smaller and ridged for a less slippery texture)
• 12.5 oz. can premium white chunk chicken, drained
• ¾ cup mixed frozen vegetables of your choice, cooked al dente (Vegetables are not in the original recipe.)
• 2 cups shredded Muenster cheese (I prefer Gruyere, an excellent baking cheese that pairs beautifully with Parmesan.)
• 10 oz. can condensed cream of chicken soup
• 1 soup can water
• dash pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350˚F.
2. In large pot, cook ziti as directed on package and drain well.
3. Combine all ingredients except Parmesan cheese and spoon into a greased 2-quart casserole dish.
4. Top with Parmesan cheese.
5. Bake at 350 degrees for 30-35 minutes or until hot and bubbly.

Quick Skillet Chicken & Macaroni Parmesan >

Don’t have time to make spaghetti and meatballs? This dinner from Campbell’s is fast and easy, and the chicken makes a nice change. As for the pasta, I like Ronzoni’s new gluten-free elbows. Sauce from a jar keeps the recipe simple, and I’ve recommended one packed with flavor.

What You'll Need

• 1 24-ounce jar spaghetti sauce (Try Newman’s Own Sockarooni for a zesty dish)
• 1/4 cup grated Parmesan cheese
• 1 12.5 ounce can premium white chunk chicken, drained
• 8 ounces (about 2 cups) elbow macaroni, cooked and drained (Fusilli or penne are also good.)
• 4 ounces (about 1 cup) shredded mozzarella cheese

Instructions:

1. Heat the spaghetti sauce, Parmesan cheese, chicken and macaroni in a 10-inch skillet over medium-high heat to a boil.
2. Reduce the heat to medium and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.
3. Sprinkle with the mozzarella cheese.
4. Let stand for 5 minutes or until the cheese is melted.

Easy Chicken Sandwich Melts >

From Natasha’s Kitchen, these warm and spicy open-faced sandwiches make an appetizing lunch presentation with a minimum of effort.

What You'll Need

• 1 loaf good bread
• 2 cans (12.5 oz. each) white chunk chicken, well drained
• ¾ cup real mayo, or to taste
• Johnny’s seasoning to taste - recipe below
• 1 large tomato, diced (I prefer two meaty plum tomatoes)
• ⅓ bunch cilantro (I am not a fan of cilantro, so I use Italian flat leaf parsley)
• 6 ounces mild cheddar cheese, finely shredded inside, or a slice of cheese on top
• Sriracha hot chili sauce to taste, or your favorite hot sauce - optional

Johnny’s seasoning:

• 1 ½ Tbsp. sea salt
• 1 Tbsp. paprika
• 1 tsp. freshly ground pepper
• 1 tsp. garlic powder

Instructions:

1. Drain canned chicken well and transfer to a large mixing bowl, then break it up lightly with a fork.
2. Stir in ¾ cup mayo or to taste along with Johnny's seasoning to taste, approx. ¼ tsp.
3. Add diced tomatoes, chopped cilantro (or parsley) and shredded cheddar cheese. Stir to combine.
4. Add Sriracha hot sauce to taste. The Sriracha hot sauce gives it a nice kick and it's so good, but if you want it to be kid friendly, you can divide the mixture and only put it into half of the spread.
5. Spread generously over good sliced bread and bake uncovered on a cookie sheet at 350˚F for 8 minutes. Garnish with fresh cilantro and fresh tomatoes if desired.

As the weather begins to turn cooler, try these hearty canned chicken recipes in your kitchen.

For more mouth-watering inspiration, visit rememberstuff.me’s Meal Planning section of the blog or save any of the above recipes to recipes.rememberstuff.me simply by clicking the Save It button.