31 Easy Canned Chicken Recipes That Are Absolutely Awesome

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Salsa Ranch Chicken Wraps

Salsa Chicken Ranch Wraps recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘4’, ‘4 wraps’]

Simple and yet filling, these moist, flavorful chicken wraps are easy to make and always a hit! They’re the perfect quick meal!

Ingredients

• 4 flour tortillas ((9-10 inch))
• 1 1/3 cups cooked shredded chicken ((can also used canned chicken))
• 4 Tbsp. Ranch dressing
• 4 Tbsp. salsa
• 1/3 cups shredded cheese
• dried basil
• garlic powder or granulated garlic
• butter ((about 2 Tbsp.))

Instructions

1. Spread 1/3 cup shredded chicken down the center of each tortilla.
2. Top the chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla.
3. Sprinkle with shredded cheese, dried basil and garlic powder.  (I’m pretty liberal with the basil and garlic powder- it’s what gives it a good flavor!)
4. Fold each tortilla by bringing the two sides in over the filling. Then bring the bottom end up tightly over the filling and roll to the top, ending with the seam side of the wrap down.
5. Melt butter in skillet.  Place folded wraps in skillet, seam side down.
6. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and cheese is melted.

2. Chicken Pot Pie Soup

Easiest Chicken Pot Pie Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This Chicken Pot Pie Soup is the easiest you will find with its pantry ingredients and one pan convenience. Warming comfort any night of the week.

Ingredients

• 2 tablespoons Vegetable Oil
• 1 cup Seasoning Blend (from frozen*, thawed and drained)
• 3 cups Water (divided)
• 2 cups Mixed Vegetables (from frozen*, thawed and drained)
• 12.5 ounces Chunk Chicken (canned*, drained)
• 15 ounces Potatoes (canned, diced, drained)
• 10.5 ounces Cream of Chicken Soup (canned)
• 1 teaspoon Garlic Powder
• 1 teaspoon Pepper
• 1 teaspoon Chicken Bouillon (paste, granules or powder)
• 16 ounces Gnocchi
• 6 ounces Milk
• 3 tablespoons All Purpose Flour

Instructions

1. Place oil in Dutch oven pan on medium heat. Add Seasoning Blend. Saute 2-5 minutes.
2. Place canned soup in a small bowl and whisk briskly until smooth.
3. To Dutch oven, add TWO CUPS water, vegetables, chicken, potatoes, canned soup, seasonings and bouillon. Mix well.
4. Bring to boil then add gnocchi to Dutch Oven and cook length of time according to package instructions, about 3-4 minutes.
5. While gnocchi is cooking, whisk together milk and flour until smooth. Once the gnocchi has risen, slowly pour in flour mixture while stirring constantly. Continue cooking, stirring frequently until thickened, about 5-10 minutes.
6. If it becomes too thick too quickly and starts sticking to the bottom, add about 1/2 cup of remaining water, keeping the other 1/2 cup just in case. Once the soup is the consistency desired, remove from heat and serve right away.

3. Cheesy Chicken Pasta

Cheesy Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: 6

This Cheesy Chicken Pasta is an easy meal that you can make in under 30 minutes. Gooey cheese, pasta, and chicken will have everyone licking their plates clean.

Ingredients

• 8 ounces penne noodles
• 2 tablespoons unsalted butter
• 1/2 cup diced red peppers
• 1 tablespoon minced garlic
• 2 tablespoons all purpose flour
• 1 1/2 cups milk
• 3 cups shredded cheddar jack cheese, divided
• 1 – 12.5 ounce can chunk chicken breast, drained well (or 1 1/2 – 2 cups shredded cooked chicken)
• 1 tablespoon ranch seasoning powder (or Italian seasoning)
• pepper to taste

Instructions

1. Prepare the noodles according to the package directions. Drain when finished cooking.
2. Melt the butter in a large skillet. Add the peppers and sauté for 2-3 minutes.
3. Add the garlic and sprinkle the flour on top. Stir gently and cook an additional 1-2 minutes.
4. Slowly whisk in the milk a little at a time. While stirring, cook the mixture over medium-low heat until it thickens slightly.
5. Add 2 cups of shredded cheese and stir the mixture until it is melted and creamy.
6. Stir in the cooked pasta, chicken, ranch powder, and another 3/4 cup of cheese. Season with pepper to your desired taste.
7. Sprinkle the remaining 1/4 cup of cheese on top and place the lid on the pan to allow the cheese to melt.

4. Chicken Salad with Grapes

Chicken Salad with Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz cooked chicken breast, diced
• 1 cup seedless grapes, halved
• 1/2 cup celery, finely diced
• 1/3 cup mayonnaise
• 1/4 cup plain yogurt (or sour cream)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh dill or chives (optional)
• 1/4 cup chopped walnuts or almonds (optional)

Instructions

1. 1. If starting from raw chicken, preheat oven to 375°F (190°C). Season a 1 lb chicken breast and bake until cooked through (internal 165°F/74°C), about 20–25 minutes. Let cool, then dice.
2. 2. Gather and prepare all other ingredients: halve the grapes, dice the celery, and chop the herbs if using.
3. 3. In a large bowl, whisk together mayonnaise, yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. 4. Add the diced chicken, grapes, celery, and herbs to the dressing; toss to coat evenly. Add nuts if using and stir to combine.
5. 5. Refrigerate for at least 15–20 minutes to let flavors meld. Serve on a bed of lettuce, in a sandwich, or with crackers.

5. Canned Chicken Salad

Canned Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Yield: [‘4’, ‘4 servings’]

With the classic flavor of creamy chicken salad, this budget-friendly recipe uses canned chicken and substitutes some of the mayo for Greek yogurt to bump up the protein. A few veggies add crunch and simple pantry spices season it perfectly.

Ingredients

• 12.5 ounces canned chicken breast in water (drained well)
• 1 small onion (finely diced (or scallion))
• 2 large stalks celery (diced)
• 1/2 cup Greek yogurt
• 1/4 cup mayo
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper

Instructions

1. Stir together all ingredients in a medium bowl.
2. Serve or cover and refrigerate up to 3 days before serving.
3. Enjoy on top of salad greens, as a sandwich, on toast, stuffed in pita bread, or spread on crackers.

6. Ranch Canned Chicken Cheese Dip

Ranch Canned Chicken Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz can chicken breast, drained and shredded
• 8 oz cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tablespoons dry ranch seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (to taste)
• 1/2 cup finely chopped jalapeño or green chilies (optional)
• Chopped fresh chives or cilantro for garnish (optional)
• Tortilla chips or fresh vegetable sticks for serving (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. 2. In a large bowl, blend the softened cream cheese with the ranch dressing and sour cream until smooth.
3. 3. Stir in the drained chicken, shredded cheddar cheese, ranch seasoning, garlic powder, onion powder, salt, and pepper. If using jalapeños or green chilies, fold them in.
4. 4. Transfer the mixture to the prepared dish, spread evenly, and bake for 15–20 minutes until hot and bubbling and the cheese is melted. For a toastier top, broil 1–2 minutes.
5. 5. Remove from oven and let stand 5 minutes. Garnish with chopped chives or cilantro and serve warm with tortilla chips or fresh vegetable sticks.

7. Avocado Chicken Salad

Avocado Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Avocado Chicken Salad recipe is a keeper! It’s beyond easy, since we use rotisserie chicken. The simple lemon dressing perfectly complements the creamy avocado, and the irresistible bites of bacon and corn add the crunchy crew we all love. The boiled egg is optional but adds extra protein! Each serving of this salad is about 1 cup (perfect for a side dish).

Ingredients

• 2 large cooked chicken breasts (shredded or chopped)
• 2 large avocados
• 1 cup corn (from 1 cooked cob)
• 6 oz lean bacon (cooked and chopped)
• 1/4 cup Chives ((or green onion), chopped)
• 2 Tbsp Dill (chopped, or to taste)
• 2 hard-boiled eggs (Optional, halved or quartered)
• 3 Tbsp lemon juice (freshly squeezed)
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt (or to taste)
• 1/8 tsp black pepper

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in chopped green onion, chopped bacon, and fresh Dill.
4. Make the dressing – add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.

8. Buffalo Chicken Tortilla Wraps

Easy Buffalo Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT135M · Total: PT135M · Yield: [’10’, ’10 servings’]

Everything you love about Buffalo Chicken is wrapped inside a tortilla and served as an appetizer that everyone will love.

Ingredients

• 8 oz. cream cheese {softened}
• 2 tbsp mayonnaise
• 1/2-2/3 cups buffalo sauce {I used Franks}
• 1-9.75 oz cans chunk chicken breasts {drained}
• 3/4 cup shredded cheese {I used Colby jack}
• 1/4 cup blue cheese
• 1/4 cup celery {finely chopped}
• 1/4 cup green onion {thinly sliced}
• 5 burrito sized flour tortillas

Instructions

1. Combine cream cheese, mayonnaise and buffalo sauce until smooth {I used a hand held mixer}. Add drained chicken, shredded cheese, blue cheese, celery and green onion. Mix until combined.
2. Spread 1/3-1/2 cup of mixture onto each flour tortilla to within 1/2″ of the edge of each tortilla.
3. Roll up tightly but not so tightly that the filling comes out. Wrap each tortilla individually in saran and refrigerate for 1-2 hours minimum.
4. To Serve: Unwrap. Cut each roll into 1/2″ rounds {you should get 5-6 per tortilla}. Arrange on a plate and serve.

9. Buffalo Chicken Dip

Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce (hot sauce)
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese, divided
• 1/4 cup crumbled blue cheese (optional)
• 2 tablespoons chopped green onions (optional)
• Salt and pepper, to taste
• Celery sticks, carrot sticks, and tortilla chips for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. In a medium bowl, mix together the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese until well combined.
3. Fold in the blue cheese and green onions if using; season with salt and pepper to taste.
4. Spread the mixture evenly in the prepared dish. Sprinkle the remaining cheddar cheese on top.
5. Bake for 20–25 minutes, or until the dip is hot and bubbling. If you like a crisper top, broil for 1–2 minutes at the end.
6. Remove from oven and let stand 5 minutes. Taste and adjust seasoning if needed.
7. Serve warm with celery sticks, carrot sticks, and tortilla chips.

10. Summer Rotini Pasta Salad

Summer Rotini Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz rotini pasta (340 g)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup black olives, sliced (optional)
• 8 oz fresh mozzarella pearls, drained
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package directions, then drain and rinse with cold water to cool the pasta.
2. 2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, dice the red bell pepper, and thinly slice the red onion. If using olives, slice them as well.
3. 3. If using fresh mozzarella pearls, drain them; if using blocks, cut into bite-sized cubes.
4. 4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and salt and pepper to taste to make the dressing.
5. 5. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil. Pour dressing over and toss to coat.
6. 6. Taste and adjust the seasoning with additional salt and pepper as needed. If time allows, refrigerate for 15–30 minutes to let flavors meld, then toss again before serving.
7. 7. Serve chilled or at room temperature, with extra basil sprinkled on top if desired.

11. Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3/4 cup long-grain white rice, rinsed
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (plus extra for garnish, optional)

Instructions

1. 1. Prepare all ingredients: dice onion, carrots, and celery; mince garlic; rinse the rice; cut chicken into bite-size pieces.
2. 2. Select the Sauté function on the Instant Pot and heat the olive oil. Add onion, carrot, and celery; cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
3. 3. Add chicken pieces, rinsed rice, chicken broth, thyme, bay leaf, and a pinch of salt and pepper. Stir to combine and scrape up any browned bits from the bottom.
4. 4. Secure the lid and cook on High Pressure for 6 minutes. Allow natural release for 10 minutes, then perform a quick release remaining pressure.
5. 5. Discard bay leaf, taste the soup, and adjust salt and pepper as needed. Stir in chopped parsley and ladle into bowls for serving.

12. Chicken Salad with Grapes and Tarragon

Chicken Salad with Grapes and Tarragon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup red grapes, halved
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely chopped (optional)
• 1/2 cup mayonnaise
• 2 tablespoons plain yogurt or sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh tarragon, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1. Prepare and measure the ingredients: shred the chicken, halve the grapes, dice the celery, chop the tarragon, and if using, finely chop the red onion. Set everything within reach.
2. 2. In a medium bowl, whisk together the mayonnaise, yogurt (or sour cream), lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. 3. In a large bowl, combine the shredded chicken, grapes, celery, red onion (if using), and tarragon.
4. 4. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
5. 5. Cover and refrigerate 15–30 minutes to allow the flavors to meld.
6. 6. Serve the chicken salad on lettuce, with crusty bread, or in a wrap; garnish with extra tarragon if desired.

13. Angel Hair Pasta with Chicken

Angel Hair Pasta with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) angel hair pasta
• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup dry white wine or chicken broth
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice (optional)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the angel hair pasta until al dente, about 2 to 4 minutes, then drain and reserve 1/2 cup of the pasta cooking water.
2. 2. While the pasta cooks, season the chicken with salt and pepper. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and cook the chicken until browned and cooked through, about 5 to 7 minutes. Transfer to a plate.
3. 3. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic until fragrant, about 30 seconds. Add the cherry tomatoes and cook until they begin to soften, about 2 to 3 minutes.
4. 4. Pour in the white wine or chicken broth and simmer for 1 to 2 minutes to reduce slightly.
5. 5. Add the spinach to the skillet and cook until wilted. Return the chicken to the pan, add the cooked pasta, and sprinkle in the Parmesan cheese and lemon juice. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. 6. Season to taste with more salt, pepper, and red pepper flakes if using. Serve immediately with extra Parmesan on top.

14. Chicken Salad Appetizer

CHICKEN SALAD APPETIZERS is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

This chicken salad appetizer recipe served in endive leaves combines shredded, organic chicken with goat cheese and fresh & dried produce for the PERFECT appetizer or lunch! It’s a great year round recipe for appetizers and lunch!

Ingredients

• 5 oz can organic roasted chicken breast without salt
• 6 dried apricots (diced)
• 2 tablespoons chopped pecans
• 2 tablespoons diced red onion
• 2.5 oz herb-coated goat cheese* (at room temperature)
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 head Belgian endive (8 to 10 leaves)

Instructions

1. Add the chicken to a medium bowl. Reserve 1 tablespoon of diced apricots and 1 teaspoon of chopped pecans for garnish, then add the remaining to the chicken. Place the red onion in the bowl. Use a fork to stir ingredients, breaking the chicken into small pieces.
2. Stir in the goat cheese until all ingredients are incorporated into a chicken salad. Stir in the salt and pepper.
3. Set the endive leaves so that they curve up, creating a space to hold the chicken salad. Divide the chicken salad among 8 to 10 endive leaves. Sprinkle the reserved apricots and pecans over each filled leaf. Serve right away.

15. Crescent Chicken Roll Ups

Chicken Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

Try these irresistible Chicken Roll Ups – a quick, family-friendly dinner with creamy chicken filling and flaky dough. Perfect for weeknights!

Ingredients

• 25 ounces canned chicken (drained) (or 2 cups cooked and shredded chicken)
• 8 ounces package cream cheese ((softened))
• 2 teaspoons milk
• salt and pepper
• 2 tubes refrigerated crescent rolls
• 1 cup crushed croutons ((panko bread crumbs, bread crumbs, crushed Ritz crackers, or cracker crumbs can all be used))
• 1 stick butter (melted)
• fresh or canned mushrooms
• diced onions
• chopped celery

Instructions

1. Blend together first four ingredients.
2. Separate crescent rolls into triangles.
3. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
4. Lightly roll in melted butter then roll in crushed croutons.
5. Place on un-greased cookie sheet and bake at 375°F for 20 minutes.
6. If desired, serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the chicken roll ups. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.

16. Chicken Fried Rice

Pantry Chicken Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘6’, ‘6 servings’]

A healthy chicken fried rice that you can make using pantry supplies!

Ingredients

• 4 cups cooked brown rice
• 1 can of peas (15oz)
• 1 can of cut green beans (15oz)
• 1 can of corn (15oz)
• 1 can premium chunk chicken breast in water (12.5oz)
• 2 tbsp avocado oil
• 4 garlic cloves or 1 tsp garlic powder
• 1 tsp salt
• 1/4 cup soy sauce or coconut aminos
• 2 tsp sesame oil
• 2 eggs (optional)

Instructions

1. Heat avocado oil over medium-low heat and add minced garlic to the wok (if using fresh garlic) and saute for 3 minutes
2. Drain canned vegetables and canned chicken and add to the wok
3. Increase the heat to medium and saute the chicken and veggies, tossing frequently for 5 minutes
4. Add salt to the veggies and chicken. If using garlic powder instead of fresh add that now too.
5. Push chicken and veggies to one side of the wok, scramble eggs and pour into the empty side of the wok
6. Once cooked, mix the scrambled eggs in the with the chicken and veggies
7. Increase the heat to medium-high and add the cooked rice to the pan and saute for 3 minutes
8. Combine the soy sauce and sesame oil in a small bowl
9. Pour sauce over fried rice and mix in
10. Continue sauteing for another 2 minutes
11. Remove from heat and top with sriracha and enjoy!

17. Low Carb Keto Chicken Crust Pizza

Chicken Crust Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

You’ll love my chicken crust pizza recipe with a 4-ingredient crust! Just add sauce and your favorite toppings for an easy low carb dinner.

Ingredients

• 3/4 lb Shredded chicken ((this is cooked weight; equivalent to 1 lb raw))
• 1/2 cup Grated parmesan cheese
• 2 cloves Garlic ((minced))
• 1/2 tsp Sea salt
• 2 large Eggs
• 1/2 cup Alfredo sauce
• 3/4 cup Fresh spinach ((push into the measuring cup when measuring))
• 1/3 cup Red onion ((sliced thin into half moons))
• 1 cup Mozzarella cheese ((shredded))

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
2. Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
3. Whisk the eggs lightly, then add in. Mix well.
4. Spread the chicken crust pizza “dough” onto the parchment paper on the pizza peel, as thinly as possible (about 1/4 in thick). Slide the parchment paper onto a pizza stone.
5. Bake for 15 to 20 minutes, until firm and golden on the edges.
6. Let the crust rest for 10 minutes, which helps “seal” it.
7. Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.

18. Chicken Spaghetti

Easy Weeknight Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

A quick and delicious chicken spaghetti recipe the whole family will love! Simple ingredients and ready in no time, it’s creamy, cheesy, and perfect for busy weeknights. Make it with leftover, rotisserie or canned chicken.

Ingredients

• 1 pound dry spaghetti (broken in half, then broken in half again)
• 2 cups pre-cooked chicken breast (roughly chopped)
• 10.5 ounce can cream of chicken soup, undiluted
• 10.5 ounce can cream of mushroom soup, undiluted
• 1/4 cup green pepper (finely diced)
• 1/4 cup yellow onion (finely diced)
• 16 ounces chicken broth
• 2 cups shredded cheddar cheese (reserve 1/2 cup for later use)
• 1 teaspoon garlic powder
• 1 teaspoon Lawry’s Season salt
• salt & pepper to taste

Instructions

1. Preheat your oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
2. Using a large pot, cook the spaghetti according to package directions until it’s al dente. Reserve and set aside 1/2 cup of the cooking water then drain the spaghetti well.
3. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, 1.5 cups chicken broth, cheddar cheese (don’t forget to reserve 1/2 cup of cheese for later use), garlic powder and Lawry’s Season salt. Mix well. If the mixture is dry, add the remaining chicken broth.
4. Add cooked spaghetti to the chicken mixture and stir to combine.
5. Pour mixture into the greased casserole dish and top with the reserved 1/2 cup of cheese.
6. Bake until the cheese is melted and bubbly, about 30 minutes.

19. BBQ Chicken Crust Pizza

BBQ Chicken Crust Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup BBQ sauce, divided (1/2 cup for crust, 1/2 cup for topping)
• 1/2 cup thinly sliced red onion
• 1/2 cup corn kernels (optional)
• Fresh cilantro, chopped (optional garnish)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. In a large bowl, combine 2 cups shredded chicken, 1/2 cup mozzarella (from the divided 1 cup), grated Parmesan, egg, garlic powder, onion powder, salt, pepper, and olive oil. Mix until a cohesive mixture forms.
3. 3. Transfer the mixture to the prepared sheet and press into a 12-inch round crust about 1/2 inch thick. Bake 12-14 minutes until the crust is set and lightly golden.
4. 4. Remove crust from oven and brush evenly with 1/2 cup BBQ sauce of the divided amount. Reserve the remaining 1/2 cup for topping.
5. 5. Sprinkle the remaining 1/2 cup mozzarella over the crust, then distribute red onion and corn on top.
6. 6. Return to the oven and bake 8-10 minutes more, until the cheese is melted and the edges are golden.
7. 7. Let the pizza rest 5 minutes. Garnish with cilantro if desired and slice into 4 equal portions. Serve with extra BBQ sauce on the side.

20. Buffalo Chicken Salad

Buffalo Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) cooked, shredded chicken breast
• 1/2 cup buffalo hot sauce
• 6 cups chopped romaine lettuce or mixed greens
• 1 cup celery, finely diced
• 1/2 cup red onion, thinly sliced
• 1 cup shredded carrot
• 1/2 cup cucumber, diced (optional)
• 1/2 cup blue cheese crumbles (optional)
• 1/2 cup ranch dressing or blue cheese dressing, plus extra for serving (optional)
• 1 ripe avocado, diced (optional)
• Salt and black pepper to taste

Instructions

1. 1. Gather and measure all ingredients; prep the vegetables: chop the greens, dice celery and cucumber, slice the red onion, and shred the carrot.
2. 2. Warm the buffalo sauce briefly (about 15-20 seconds in the microwave) and toss the shredded chicken in the sauce until evenly coated.
3. 3. In a large salad bowl, arrange the greens as a base and add the celery, red onion, carrot, and cucumber. Lightly season with salt and pepper.
4. 4. Add the buffalo-coated chicken atop the salad. If using, sprinkle blue cheese crumbles and add the avocado pieces.
5. 5. Drizzle with ranch or blue cheese dressing and toss gently to combine everything.
6. 6. Serve immediately, with extra dressing on the side if desired.

21. Chicken Calzones

Chicken Calzones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘6’, ‘6 calzones’]

Chicken Calzones feature canned chicken, jar sauce, and Parmesan and mozzarella cheeses inside premade pizza crust to make a delicious and easy meal.

Ingredients

• 1 premade rectangular pizza crust (about 10″ X 14″)
• 1 can Swanson ® Premium Chicken (9.75 ounces)
• 1/4 cup Prego ® Italian Sauce (+ additional for serving)
• 1/4 cup grated mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Cooking spray

Instructions

1. Preheat oven to 400°. Coat baking sheet(s) with cooking spray.
2. Drain chicken. Mix chicken, sauce, and cheeses in a small bowl.
3. Cut pizza crust into 6 pieces, in the middle on the short side, then cut into thirds on the long side.
4. Cut two corners off each piece of pizza crust on opposite corners, divide filling between pieces of dough, spread the filling lengthwise from uncut end to uncut end. Fold dough over filling putting the cut pieces together. Starting at one corner fold dough over in a rolling motion towards the other end.
5. Bake 18-22 minutes or until golden. Let sit 5 minutes, serve with additional sauce for dipping.

22. Chicken Pasta Salad

Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 8

This simple and delicious Chicken Pasta Salad makes a quick and easy meal or side dish using leftover chicken or canned chicken.

Ingredients

• 2 Cups cooked chicken, diced or shredded (canned chicken can be used instead)
• 8 oz elbow macaroni, cooked according to package
• 1 – 1 1/2 Cup mayonnaise
• 3 celery stalks, thinly sliced
• 1 medium onion, chopped
• 1/4 cup parsley, finely chopped
• salt & pepper to taste

Instructions

1. Shred or dice cooked chicken. Set aside.
2. Bring water to a boil in a medium saucepan and cook the elbow macaroni according to package directions. Drain and rinse the pasta under cool water.
3. In a large mixing bowl combine the pasta, chicken, mayo, veggies, salt & pepper, and stir well.
4. Cover and refrigerate at least 3-4 hours or overnight.
5. Serve cold and enjoy!

23. Chicken Noodle Casserole

Chicken Noodle Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) dried egg noodles
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz / 297 g) condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese, divided
• 1/2 cup frozen peas, thawed (optional)
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tablespoons butter, divided
• 1/2 cup breadcrumbs or crushed crackers for topping
• Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 6–8 minutes. Drain and set aside.
2. Step 2: In a skillet, melt 1 tablespoon butter over medium heat. Add the onion and celery; cook until softened, about 4–5 minutes. Season with salt and pepper.
3. Step 3: In a large bowl, whisk together the condensed cream of chicken soup, milk, and sour cream until smooth. Stir in the sautéed vegetables, shredded chicken, and peas if using.
4. Step 4: Add the cooked noodles to the sauce and mix in 1/2 cup of the cheddar cheese; toss to coat evenly.
5. Step 5: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with the remaining cheddar cheese and the breadcrumbs/crackers. Dot with the remaining 1 tablespoon butter if desired.
6. Step 6: Bake for 25–30 minutes until the casserole is bubbly and the top is golden. Let stand for 5 minutes before serving.

24. Chicken Pot Pie

Mom’s Chicken Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘8’, ‘8 slices’]

Make the BEST chicken pot pie with a from-scratch gravy and a flaky crust. Great for a comfort food dinner or freezing for make-ahead.

Ingredients

• 2 prepared pie crusts (top and bottom)
• 1 1/2 cups shredded cooked chicken
• 4 medium carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1/2 cup frozen peas
• 2 tablespoons salted butter
• 1 medium white onion (diced)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425℉ (218℃).
2. Slice 4 medium carrots and 2 ribs celery and place them in a medium saucepan. Fill with water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in 1/2 cup frozen peas and continue simmering for another 2 minutes. Drain and set aside.
3. Meanwhile, in another saucepan, melt 2 tablespoons salted butter over medium heat.  Dice 1 medium white onion and cook in the melted butter for about 5 minutes until softened.
4. Add in 1/4 cup all-purpose flour and stir until well combined. Whisk in 2 cups chicken broth and cook over medium heat. Simmer until it coats the back of a spoon (glossy, not soupy); if thin, simmer 2–3 minutes more or whisk in a 1 tsp cornstarch + 2 tsp cold water slurry.
5. Add the vegetable mixture to the sauce along with 1 1/2 cups shredded cooked chicken. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
6. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
7. Pour the pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow the steam to escape while baking.
8. Bake pie in the preheated oven for 30 to 35 minutes, until the top crust is golden brown. After baking, rest 5 to 10 minutes (fresh) or 15 to 20 minutes (from frozen) so the filling sets for clean slices.

25. Keto Noodles

Keto Noodle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1H40M · Yield: 4

This keto noodle recipe uses some new ingredients, but comes together super easily!

Ingredients

• 10 cups water, divided
• 5 ounce can of chicken breast, drained (3.1 ounces drained)
• 1/2 teaspoon xanthan gum
• 1 tablespoon sodium alginate
• 1 tablespoon calcium lactate

Instructions

1. Add 3 cups of water and the chicken to a high-powered blender and pulse until the chicken is liquified.
2. Add the xanthan gum while the blender is on a low speed and blend for 20 seconds.
3. Add the sodium alginate while the blender is on a low speed and blend for 20 seconds.
4. Pour into a 4+ cup measuring cup or a bowl with a pouring spout and let sit for 30 minutes.
5. Skim off any bubble that rose to the surface, then pour the mixture into a squeeze bottle.
6. In a large bowl, whisk the calcium lactate in 7 cups of water until fully dissolved.
7. Using a spatula, swirl the water in the bowl while you squeeze the mixture evenly from the squeeze bottle into the swirling water. You may want to start and stop the squeeze so you don’t end up with one long noodle.
8. Once done, allow the noodles to sit in the calcium lactate bath for 1 hour.
9. Drain the noodles and store them in an air-tight container in the refrigerator.
10. When ready to eat, simply heat up in hot water on the stove or microwave for 30-45 seconds.

26. Buffalo Chicken Zucchini Boats

📋 Buffalo Chicken Zucchini Boats (with canned chicken) recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Made with canned chicken breast, these Buffalo Chicken Zucchini Boats are not only economical, they are healthy, they are Weight Watchers friendly, gluten-free, and low carb.

Ingredients

• 1 cup red pepper, diced
• 1 cup green onion, diced
• 4 -cans of chicken breast (156 g or 5.5 oz) (or use leftover rotisserie chicken, chopped/shredded * about 2 cups)
• 1/3 cup buffalo wing sauce* I use Frank’s red hot
• 1/2 cup low-fat, fat free cream cheese
• 1/2 -package dry ranch dressing mix (28 g)
• 3/4 cup low-fat sharp cheddar cheese
• 1/4 teaspoon worcestershire sauce
• 2 teaspoon minced garlic
• 4 medium zucchinis
• half of the green onions
• parmesan cheese (optional)
• Ranch dressing *I use Litehouse Homestyle Ranch dressing (optional)

Instructions

1. Preheat oven to 400 degrees F/205 degrees C. Spray a 9×13 inch baking dish with non- stick cooking spray.
2. Mix everything (except fresh zucchini, half the green onions, and garnishes) together in large bowl.
3. Wash and cut the zucchini in half, lengthwise. Cut off the ends.
4. Use a spoon to scoop the seeds and center out of each zucchini half, leaving at least ¼ inch thick zucchini boat. Discard
5. Place the zucchini in the baking dish cut-side up and spoon the buffalo chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon
6. Cover the baking dish with aluminum foil, making a tight seal around the rim. Bake for 25-30 minutes or until  soft enough that fork can easily go into zucchini, but is still firm.

Garnish

1. Garnish with additional green onion, and then add parmesan cheese and Ranch dressing (optional), if desired.

27. Buffalo Chicken Chaffle

Buffalo Chicken Chaffle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘2’, ‘2 people’]

Easy and crisp buffalo chicken chaffle made with a mini waffle maker

Ingredients

• cooking spray
• 10 oz can of shredded chicken (thoroughly drained and patted dry with paper towel)
• 2 eggs
• ¾ cup Mexican cheddar shredded cheese ((or cheddar) )
• 1½ tbsp Louisiana hot sauce ((or buffalo sauce of your choice) )
• 1 tbsp ranch ((or other dipping sauce, optional))

Instructions

1. Mix chicken, cheese, buffalo sauce and eggs with a fork in a medium bowl. Reserve some of the shredded cheese for later. Set aside.
2. Heat waffle maker to hot and spray with non-stick cooking spray.
3. Add a thin layer of shredded cheese to the waffle maker, then top with buffalo chicken mixture. Top with another thin layer of cheese.
4. Cook for approximately 4-5 minutes. Cheese should be caramelized and non-stick as long as it isn’t disturbed.
5. Top with more buffalo sauce or dip in ranch to enjoy.

28. Chicken Empanadas

Chicken Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup cold water
• 1 large egg
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups cooked chicken, shredded
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional)
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice

Instructions

1. Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. In a separate bowl, whisk the egg with the water and white vinegar; drizzle into the flour mixture and mix until a cohesive dough forms. Gather into a disk, wrap, and chill for 30-45 minutes.
2. Make the filling: Heat the olive oil in a skillet over medium heat. Add the onion and red pepper and sauté until softened, about 4-5 minutes. Add the garlic and cook 1 minute more. Stir in the shredded chicken, cumin, smoked paprika, and chili powder; season with salt and pepper. Cook 2-3 minutes to blend flavors. Remove from heat and stir in the cilantro and lime juice. Let cool completely before filling.
3. Roll and cut rounds: On a lightly floured surface, roll the dough to about 1/8 inch (3 mm) thick. Use a 4-inch (10 cm) round cutter to cut circles. Re-roll scraps as needed to yield about 12 rounds.
4. Assemble: Place about 1-2 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon and press the edges to seal. Crimp with a fork to ensure a tight seal. Transfer empanadas to a parchment-lined baking sheet.
5. Bake: Preheat oven to 400°F (200°C). Brush the tops with a beaten egg for shine if desired. Bake for 20-25 minutes, or until golden brown and flaky.
6. Serve: Let the empanadas rest for a few minutes, then serve warm with salsa, guacamole, or a lime wedge.

29. Pesto Chicken Pasta

Pesto Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Pesto chicken pasta is an easy, 20 minute meal that’s made with just five shelf-stable ingredients. Bow tie pasta and chicken are coated in a rich and flavorful pesto sauce with sun-dried tomatoes.

Ingredients

• 8 ounces dry pasta
• 1/4 cup pesto
• 4 ounces julienne-cut sun-dried tomatoes in oil
• 2 cloves garlic (minced)
• 12 ounces canned chicken (drained)
• salt and pepper (to taste)

Instructions

1. Cook pasta according to package directions for al dente pasta. Before draining, reserve 1/2 cup of pasta water for a later step.
2. In a pot over medium heat, add 2 tablespoons of oil from the jar of sun-dried tomatoes, then add sun-dried tomatoes, pesto, and minced garlic. Stir and cook for about 1 minute.
3. Add cooked pasta, pasta water, and chicken. Toss until ingredients are evenly combined. Cook for another 1-2 minutes or until ingredients are heated through.
4. Remove from heat, add salt and pepper as desired, and serve.

30. Cheesy Chicken Macaroni Casserole

Cheesy Chicken Macaroni Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz elbow macaroni
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. 2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside.
3. 3. In a large bowl, whisk together cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
4. 4. Stir in shredded chicken and 1/2 cup of the cheddar cheese; add the cooked macaroni and fold until evenly coated.
5. 5. Transfer mixture to the prepared dish. Sprinkle remaining 1/2 cup cheddar cheese over the top. If using breadcrumbs, mix them with melted butter and sprinkle over cheese.
6. 6. Bake for 20–25 minutes, until hot and bubbly and the cheese is melted and lightly golden. Let stand 5 minutes before serving.

31. Chicken Patties

Chicken Patties (Easy Chicken Cakes) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [’14’, ’14 patties’]

Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it’s a genius way to use leftover Rotisserie Chicken.

Ingredients

• 4 cups shredded chicken (from 2 large chicken breasts, (16 oz by weight))
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour
• 3 Tbsp fresh dill (finely chopped (or 1 Tbsp parsley))
• 3/4 tsp salt or to taste
• 1/8 tsp black pepper
• 1 tsp lemon zest (plus lemon wedges to serve)
• 1 1/3 cups mozzarella cheese (shredded)
• 2 Tbsp olive oil to saute (divided)
• 1 cup Panko bread crumbs

Instructions

1. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
2. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
3. Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
4. Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
5. As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.