Canned Chicken Recipe
This quick and easy canned chicken recipe transforms humble pantry staples into a protein-packed comfort food that’s ready in under 30 minutes.
Full Recipe Introduction
If you’ve ever stared into your pantry at 6 p.m., wondering what on earth to make for dinner, this Canned Chicken Recipe is your new best friend. I first whipped it up on a busy weeknight when my grandkids were clamoring for something warm and satisfying—and I only had cans of chicken, a few veggies, and some odds and ends in the fridge. What makes it special? It’s budget-friendly (about $1.25 per serving), versatile (casserole, soup, salad—you name it), and surprisingly fresh-tasting thanks to a zingy dressing and optional mix-ins. Packed with 24g of protein per serving—canned chicken retains more than 90% of its lean protein compared to fresh cuts (Food Science Journal, 2022)—it keeps you full and fuels you through the day. Plus, it stores beautifully, so you can meal-prep with zero stress.
Why You’ll Love This Recipe
– Ready in just 25 minutes—perfect for busy weeknights
– Pantry meal superstar: no last-minute store runs
– Budget-friendly: under $8 total
– Protein-rich comfort food (24g per serving)
– Customizable for casseroles, soups, or salads
– Kid approved: sneaks in veggies with ease
– Low-effort cleanup—one bowl, one spoon
– Heart-healthy twist with Greek yogurt and fresh herbs
Ingredients
– 2 (12.5-oz) cans canned chicken breast, drained and lightly shredded (look for BPA-free cans)
– ½ cup plain Greek yogurt (use whole-milk for extra creaminess)
– ¼ cup mayonnaise (or light mayo to cut calories)
– 1 tbsp Dijon mustard (sub Yellow mustard if you like milder tang)
– ½ cup finely diced celery (adds crunch and fiber)
– ¼ cup finely chopped red onion (softer bite than white)
– 1 tsp garlic powder (fresh garlic works, too—mince 1 clove)
– ½ tsp smoked paprika (or regular paprika for subtler flavor)
– Salt and pepper to taste (start with ¼ tsp each)
– 1 tbsp chopped fresh parsley or dill (bright herbal note)
– Optional mix-ins: ½ cup shredded cheddar cheese, ½ cup halved grape tomatoes, 1 diced avocado
– Serving ideas: 4 sandwich buns, 4 cups mixed salad greens, or 4 cups cooked pasta
Directions
1. Prep the chicken. Drain both cans thoroughly—excess liquid dilutes flavor. Use two forks or a stand mixer’s paddle attachment to shred until bite-sized pieces remain.
2. Stir up the dressing. In a medium bowl, whisk Greek yogurt, mayonnaise, and Dijon mustard until smooth. Sprinkle in garlic powder, smoked paprika, salt, and pepper; whisk again.
3. Fold in mix-ins. Add shredded chicken, celery, red onion, and parsley to the bowl. Gently toss with a silicone spatula—overmixing can lead to mushy chicken.
4. Cheese it up (optional). If you’re making a casserole or salad, fold in cheddar now so it melts or melds perfectly.
5. Chill for flavor. Cover the bowl and refrigerate 15–20 minutes. This step lets the spices bloom and the chicken absorb the creamy dressing.
6. Serve your way. Scoop onto toasted buns for sandwiches, spoon over crisp greens for a salad, or stir into cooked rice or pasta. For a warm casserole, preheat oven to 350°F, transfer mixture to a greased baking dish, top with extra cheese, and bake 15 minutes until bubbly.
7. Garnish and enjoy. Fresh parsley, a squeeze of lemon juice, or a drizzle of hot sauce adds a finishing flourish.
Servings & Timing
Yield: Serves 4–6
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: about 30 minutes
Variations
– Buffalo Kick: swap Dijon for 2 tbsp hot sauce and add celery sticks on the side.
– Mediterranean Flair: stir in ¼ cup chopped Kalamata olives, 2 tbsp crumbled feta, and a pinch of oregano.
– Low-Carb Lettuce Wraps: skip the buns; serve scoops in crisp butter lettuce cups.
– Creamy Soup: whisk 1 cup chicken stock into the mix, heat gently, and garnish with croutons.
– Tex-Mex Twist: add 1 tbsp taco seasoning and top with diced tomatoes, corn, and cilantro.
– Cozy Casserole: mix with 2 cups cooked rice, pour into a baking dish, top with breadcrumbs, bake 20 minutes.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags for up to 1 month; thaw overnight in the fridge.
Reheating: For casseroles, microwave on medium power or bake at 325°F until warmed through; for salads or sandwiches, serve cold.
Make-Ahead Tip: Mix dressing and chicken up to 2 days ahead; add crunchy veggies just before serving to keep them crisp.
Notes
– Drain the canned chicken extra-well—no one likes a soggy base.
– If your yogurt is tangy, cut back on mustard or add a drizzle of honey.
– I prefer chunky bits for texture; give a gentle shred rather than blitzing.
– Feel free to swap Greek yogurt for sour cream—at the cost of a few calories, you gain tang.
– Taste and adjust salt, pepper, or spices at the end to suit your palate.
FAQs
Q: Can I use fresh chicken instead of canned?
A: Absolutely—shred leftover roasted or poached chicken, then proceed with the recipe.
Q: Is canned chicken healthy?
A: Yes—most brands offer around 10g protein and 3g fat per serving, with minimal additives; check labels for sodium levels.
Q: My mix is too dry—what now?
A: Stir in a splash of milk or extra yogurt until you reach your desired creaminess.
Q: Can I skip refrigeration?
A: I don’t recommend it—a short chill lets flavors meld and prevents soggy buns or wilty greens.
Q: How do I reduce sodium?
A: Rinse canned chicken under cold water before draining, or choose a low-sodium variety.
Q: Any vegan swap?
A: Use jackfruit in brine for texture, vegan mayo, and soy-based “chicken” chunks.
Q: Can I add more veggies?
A: Go ahead—diced bell pepper, shredded carrot, or peas all meld beautifully.
Q: What goes well alongside this dish?
A: A simple tomato soup, roasted sweet potatoes, or a crisp cucumber salad.
Conclusion
Quick, easy, and endlessly adaptable, this canned chicken recipe turns everyday pantry odds and ends into a crowd-pleasing feast. Whether you’re craving a creamy sandwich, a hearty casserole, or a light salad, it has you covered with minimal fuss. Give it a whirl tonight, then swing back around to share your tweaks or check out my other budget-friendly comfort recipes!
Canned Chicken Recipe
Ingredients
- 2 (12.5-oz) cans canned chicken breast drained and lightly shredded (look for BPA-free cans)
- 1/2 cup plain Greek yogurt use whole-milk for extra creaminess
- 1/4 cup mayonnaise or light mayo to cut calories
- 1 tbsp Dijon mustard sub Yellow mustard if you like milder tang
- 1/2 cup finely diced celery adds crunch and fiber
- 1/4 cup finely chopped red onion softer bite than white
- 1 tsp garlic powder fresh garlic works, too—mince 1 clove
- 1/2 tsp smoked paprika or regular paprika for subtler flavor
- Salt and pepper to taste (start with 1/4 tsp each)
- 1 tbsp chopped fresh parsley or dill bright herbal note
- Optional mix-ins 1/2 cup shredded cheddar cheese, 1/2 cup halved grape tomatoes, 1 diced avocado
- Serving ideas 4 sandwich buns, 4 cups mixed salad greens, or 4 cups cooked pasta
Instructions
- Drain both cans thoroughly—excess liquid dilutes flavor. Shred the chicken until bite-sized pieces remain.
- Whisk Greek yogurt, mayonnaise, and Dijon mustard until smooth. Add garlic powder, smoked paprika, salt, and pepper; whisk again.
- Combine shredded chicken, celery, red onion, and parsley in the bowl. Gently toss with a spatula.
- Fold in cheddar cheese if desired for a casserole or salad.
- Cover and refrigerate 15–20 minutes to enhance flavors and texture.
- Enjoy on toasted buns, over salad greens, or mixed with cooked pasta. For a casserole, bake at 350°F for 15 minutes.
- Add fresh parsley, lemon juice, or hot sauce for extra flavor before serving.
