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.
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.
Notes
Drain the canned chicken well to avoid excess liquid. Adjust seasoning to your taste preference. Customizable with various mix-ins and serving options.
Nutrition
Calories: 320kcal
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