Things to do with Canned Chicken

Pantry/Crisper Essentials

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Chicken is a favourite food around the world, not least because of its versatility. With its mild taste, it can be combined with many other flavours and ingredients from every type of cuisine. As well as being an excellent source of high-quality and low-fat protein, chicken is easy to digest and quick to cook.

canned_chickenWhile a well-established grocery item in many countries, canned chicken was just recently introduced into Australia and is only generally available finely shredded and in snack-size cans. It can be found in several different flavours, but all the following recipes are for plain chicken in spring water. I’ve found these cans invaluable as a pantry staple and ideal for quick soups, rice and pasta dishes.

If snack-size cans aren’t available in your local supermarket, you can substitute ½ cup of chopped, cooked chicken in the following recipes, but you may have to add a tablespoon or so extra water where required. Apart from that, all the following recipes are made entirely from Pantry Essentials.

Cooked chicken can also be used in the recipes in the entry 6 Ways with Rotisserie Chicken.

You’ll find several recipes for fresh chicken in the entry One Pot Main Courses: Chicken.

If you prefer tuna, you’ll find recipes for snack-size canned tuna in the entry Things to do with Canned Tuna.

 

Recipes:

Creamy Chicken n’ Mac

Cream of Chicken Soup-in-a-Mug

Chicken Salad

Chicken Pie

Chicken Noodle Soup

Cream of Chicken Soup

Chicken and Vegetable Soup

Spicy Chicken and Vegetable Soup

Hot and Sour Chicken Soup

Chicken Curry Soup

Chicken and Sweetcorn Soup

Spicy Chicken and Corn Soup

Chicken Chowder

Chicken and Lettuce Noodle Soup

Quick Chicken Chow Mein

Savoury Chicken and Rice

Chicken and Mushroom Risotto

Quick Chicken Curry

Quick Chicken Cacciatore

Quick Mexican Chicken

Pasta with Chicken and Pesto

Pasta with Creamy Chicken

 

Creamy Chicken ‘n Mac

  • ¼ cup small macaroni or elbows
  • 1 x 85gm can shredded chicken in water
  • 1 tbsp. shredded mozzarella
  • Pepper and parsley

Stovetop method:

  1. Boil macaroni or elbows in a small saucepan until cooked through (12–15 minutes)
  2. Drain and return to saucepan on a low heat
  3. Stir in shredded chicken, mozzarella, pepper and parsley
  4. Stir until cheese is melted

Microwave Method:

  1. Place macaroni or elbows in a 1 litre bowl with ½ cup cold water
  2. Microwave on high for 2 minutes
  3. Stir and repeat twice
  4. Drain if necessary
  5. Stir in shredded chicken, mozzarella, pepper and parsley
  6. Microwave for a further 30 seconds and stir

 

Cream of Chicken Soup-in-a-Mug

  • 1 x 85gm can shredded chicken in water
  • ¼ cup chicken stock
  • 2 tsp. cornflour
  • 2 tbsp. skim milk powder
  • Garlic granules, dried onion, pepper and oregano
  • Shredded Parmesan cheese

 

  1. Place cold chicken stock in a mug
  2. Whisk in cornflour and skim milk powder
  3. Add spices
  4. Stir in canned chicken
  5. Add shredded Parmesan cheese to taste
  6. Cover with a saucer, microwave of high for 2 minutes and stir
  7. Top up with boiling water (optional) and stir

Variation: for a spicy soup, omit Parmesan cheese and add mild curry powder at Step 3

 

Chicken Salad

  • 1 x 85gm can shredded chicken in water
  • ¼ Granny Smith apple, peeled and chopped
  • 1 tbsp. chopped onion (or red onion)
  • 1 tbsp. mayonnaise or natural yoghurt
  • Oregano and garlic granules
  • 3–4 cherry tomatoes, halved

 

  1. Drain water from shredded chicken
  2. Place in the small cup of a bullet blender with apple, onion, mayonnaise or natural yoghurt, oregano and garlic granules and process lightly
  3. Serve with cherry tomatoes

 

Chicken Pie

  • 1 x 85gm shredded chicken in water
  • ¼ cup frozen mixed vegetables, thawed
  • ½ tsp. chicken stock powder
  • 1½ tsp. cornflour
  • 2 tbsp. low-fat milk
  • ¼ cup instant mashed potatoes
  • Shredded Parmesan cheese
  • Pepper and parsley

 

  1. Empty can of chicken into a small pie dish
  2. Add thawed mixed vegetables
  3. Dissolve cornflour and stock powder in cold milk
  4. Stir in pepper and parsley and add to chicken mixture
  5. Reconstitute instant mashed potatoes with ½ cup boiling water
  6. Spread over chicken mixture and sprinkle with Parmesan cheese
  7. Bake in a pre-heated, moderate (175°C) toaster oven for 20 minutes

 

Chicken Noodle Soup

  • 1 x 85gm can shredded chicken in water
  • 1 portion instant noodles
  • 1½ tsp. chicken stock powder
  • 1 tsp. tomato paste
  • Dried onion, pepper and parsley

 

  1. In a small saucepan, bring 1½ cups water to the boil
  2. Add stock powder, tomato paste and spices
  3. Stir in shredded chicken
  4. Break noodles into small pieces and stir into soup
  5. Simmer for 3–5 minutes, stirring often

 

Cream of Chicken Soup

  • 1 x 85gm can shredded chicken in water
  • 1–2 mushrooms or ¼ cup celery, finely sliced
  • ½ cup low-fat milk
  • 2 tsp. cornflour
  • 1 tsp. chicken stock powder
  • Butter or margarine
  • Garlic, pepper, oregano and dried onion
  • 1 tbsp. natural yoghurt (optional)

 

  1. In a small saucepan, sauté mushrooms or celery in butter with garlic, pepper and dried onion
  2. Dissolve cornflour in milk
  3. Add to saucepan and stir until thickened
  4. Add ½ cup boiling water with stock powder and oregano
  5. Stir in shredded chicken
  6. Simmer until warmed through
  7. Remove from heat and stir in yoghurt (optional)

 

Chicken and Vegetable Soup

  • 1 x 85gm can shredded chicken in water
  • 1 tsp. chicken stock powder
  • ¾ cup frozen mixed vegetables
  • Dried onion, pepper and parsley
  • 1 tsp. tomato paste
  • Vegetable or olive oil
  • Shredded Parmesan cheese (optional)

 

  1. In a small saucepan, sauté vegetables until heated through
  2. Add 1 cup boiling water and stock powder, tomato paste, herbs and spices
  3. Simmer for 15 minutes
  4. Stir in shredded chicken
  5. Simmer until vegetables are tender
  6. Stir in Parmesan cheese (optional)

 

Spicy Chicken and Vegetable Soup

  • 1 x 85gm can shredded chicken in water
  • ½ tsp. chicken stock powder
  • 2 tbsp. chopped onion
  • ¾ cup frozen mixed vegetables
  • Garlic, chilli, mild curry powder
  • Canola oil

 

  1. In a small saucepan, sauté onion with garlic, chilli and mild curry powder
  2. Add mixed vegetables and sauté until heated through
  3. Add 1 cup boiling water with stock powder
  4. Simmer for 15 minutes
  5. Stir in shredded chicken
  6. Simmer until vegetables are tender

 

Hot and Sour Chicken Soup

  • 1 x 85gm can shredded chicken in water
  • 2–3 mushrooms, sliced
  • ¼ cup carrot, sliced
  • 2 tbsp. chopped onion
  • 2 tsp. tomato paste
  • 1 tbsp. lemon juice (or ½ tbsp. lime juice)
  • 1½ tsp. chicken stock powder
  • Mild curry powder, chilli, ginger and coriander
  • 1½ tsp. cornflour
  • Canola oil

 

  1. In a small saucepan, sauté onions in canola oil with spices
  2. Add tomato paste and sauté
  3. Add 1½ cups water with chicken stock powder and soy sauce, and bring to the boil
  4. Add mushrooms and carrot and simmer for 10 minutes
  5. Add lemon or lime juice
  6. Dissolve cornflour in 1 tbsp. cold water and stir into stock
  7. Stir in shredded chicken and simmer for a further 5 minutes

 

Chicken Curry Soup

  • 1 x 85gm can shredded chicken in water
  • 1 portion instant noodles
  • 1 x 165ml can light coconut milk
  • 2 tbsp. chopped onion
  • 1 tbsp. carrot, grated
  • 1½ tsp. chicken stock powder
  • 1–2 tsp. lime (or lemon) juice
  • Garlic and chilli
  • Mild curry powder, ginger and coriander
  • Canola oil

 

  1. In a small saucepan, sauté onion with garlic, chilli and spices
  2. Add carrot and sauté
  3. Add shredded chicken and heat through
  4. Add coconut milk with chicken stock powder and ¾ cup water and bring to the boil
  5. Simmer for 5 minutes
  6. Stir in lime juice
  7. Add noodles and simmer for a further 3 minutes

Variation: for a low-fat option, thoroughly blend 2 tbsp. almond meal with 2/3 cup water in a bullet blender and substitute for the coconut milk

 

Chicken and Sweetcorn Soup

  • 1 x 85gm can shredded chicken in water
  • 1 x 125gm can corn kernels
  • 1 tbsp. diced bacon (optional)
  • 1 tsp. chicken stock powder
  • 1 tsp. cornflour
  • Ginger, garlic, dried onion and pepper

 

  1. Place corn with the canning water in the small cup of a bullet blender and process until semi-puréed
  2. In a small saucepan, bring ¾ cup of water to the boil
  3. Add stock powder and spices
  4. Stir in shredded chicken, puréed corn and diced bacon (optional)
  5. Dissolve cornflour in 2 tbsp. cold water and stir in
  6. Simmer for 3–5 minutes, stirring often

Variation: substitute 1/3 cup frozen corn kernels with 1 tbsp. cold water for the canned corn at Step 1, microwave on high for 2 minutes then allow to cool before processing

 

Spicy Chicken and Corn Soup

  • 1 x 85gm can shredded chicken in water
  • 1 x 125gm can corn kernels, drained
  • 2 tbsp. chopped onion
  • 1 tsp. chicken stock powder
  • 1 tsp. tomato paste
  • Pepper, paprika and coriander
  • Olive or canola oil

 

  1. In a small saucepan, sauté onion with pepper and paprika
  2. Add 1 cup boiling water with stock powder, tomato paste and coriander
  3. Stir in chicken and corn and simmer for 5–10 minutes

Variation: substitute 1/3 cup frozen corn kernels for the canned corn. Add after Step 1 and sauté to heat through before adding water in Step 2.

 

Chicken Chowder

  • 1 x 85gm can shredded chicken in water
  • 1 tbsp. chopped onion
  • ½ cup frozen mixed vegetables (preferably corn, peas and carrot)
  • ½ cup low-fat milk
  • 2 tbsp. instant mashed potatoes
  • 1 tsp. chicken stock powder
  • Garlic, pepper and parsley
  • Shredded Parmesan cheese (optional)
  • Butter or margarine

 

  1. In a small saucepan, sauté onion and garlic in melted butter
  2. Add vegetables and sauté until heated through
  3. Add ¾ cup boiling water with stock powder, pepper and parsley
  4. Simmer for 10 minutes
  5. Add milk and bring to the boil
  6. Add instant mashed potatoes and stir until thickened
  7. Add chicken and simmer for 1–2 minutes until heated through
  8. Stir in a sprinkle of Parmesan cheese (optional)

 

Chicken and Lettuce Noodle Soup

  • 1 portion instant noodles
  • 1 x 85gm can shredded chicken in water
  • ¾ cup cos or iceberg lettuce leaves
  • 1 tbsp. carrot, grated
  • 1½ cups chicken or vegetable stock
  • 1 tsp. soy sauce
  • 2 tsp. lemon juice
  • 2 tsp. sweet chilli sauce (optional)
  • Dried onion and garlic granules
  • Ginger and coriander
  • Chives

 

  1. In a small saucepan, bring stock to the boil
  2. Stir in soy sauce, lemon juice, sweet chilli sauce (optional) and spices
  3. Add shredded chicken
  4. Add noodles, simmer for 2–3 minutes and tease to loosen
  5. Add vegetables and simmer for a further 3 minutes
  6. Sprinkle with chives

Variation: substitute coleslaw mix or spinach leaves for the lettuce

 

Quick Chicken Chow Mein

  • 1 x 85gm can shredded chicken
  • 1 portion instant noodles
  • 2 tbsp. chopped onion
  • 1 cup coleslaw mix
  • 1 tsp. soy sauce
  • Garlic, mild curry powder and ginger
  • ½ tsp. chicken stock powder
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, teasing them apart, drain and set aside
  2. In a wok, stir fry onion with spices
  3. Add coleslaw mix and stir fry until wilted
  4. Add soy sauce and stock powder
  5. Add shredded chicken and stir through
  6. Add noodles and stir through

 

Savoury Chicken and Rice

  • 1 x 85gm can shredded chicken in water
  • 3 tbsp. rice
  • ½ cup frozen mixed vegetables
  • ½ tsp. chicken stock powder
  • 1 tsp. soy sauce
  • Dried onion, garlic granules and pepper
  • Canola oil

 

  1. In a small saucepan, sauté mixed vegetables with onion, garlic and pepper
  2. Add rice and stir until translucent
  3. Add 2/3 cup boiling water with stock powder and soy sauce
  4. Bring to the boil, cover and simmer for 10 minutes
  5. Stir in shredded chicken and continue to simmer for a further 5 minutes

 

Chicken and Mushroom Risotto

  • 1 x 85gm can shredded chicken in water
  • 3 tbsp. rice
  • 3–4 mushrooms, sliced
  • ½ tsp. chicken stock powder
  • Dried onion, pepper and parsley
  • Olive oil
  • Shredded Parmesan cheese (optional)

 

  1. In a small saucepan, sauté mushrooms with pepper
  2. Add rice and stir until translucent
  3. Add 2/3 cup boiling water with stock powder, dried onion and parsley
  4. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally
  5. Stir in shredded chicken and continue to simmer for a further 5 minutes
  6. Stir in a sprinkle of Parmesan cheese (optional)

 

Quick Chicken Curry

  • 1 x 85gm can shredded chicken in water
  • 3 tbsp. rice
  • ½ cup carrot and red capsicum, chopped
  • 2 tbsp. chopped onion
  • ½ tsp. chicken stock powder
  • Chilli, garlic and mild curry powder
  • Canola oil

 

  1. In a small saucepan, sauté onion with spices
  2. Add carrot and capsicum and sauté
  3. Add rice and stir until translucent
  4. Add 2/3 cup boiling water with stock powder
  5. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally
  6. Stir in shredded chicken and continue to simmer for a further 5 minutes

 

Quick Chicken Cacciatore

  • 1 x 85gm can shredded chicken in water
  • 1 tbsp. chopped onion
  • ½ cup red capsicum and mushrooms, sliced
  • ½ cup diced tomatoes
  • ½ tsp. chicken stock powder
  • ¼ cup small macaroni or elbows
  • Garlic, chilli or paprika and pepper,
  • Parsley, basil and oregano
  • Olive oil

 

  1. In a small saucepan, sauté onion with spices
  2. Add capsicum and mushrooms and sauté
  3. Stir in diced tomatoes with herbs and stock powder
  4. Add macaroni with ¼ cup boiling water
  5. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally
  6. Stir in shredded chicken and continue to simmer for a further 5 minutes

 

Quick Mexican Chicken

  • 1 x 85gm can shredded chicken in water
  • ½ cup diced tomatoes
  • 125gm can four bean mix or chickpeas, drained
  • 3 tbsp. rice
  • Garlic granules, chilli, dried onion, coriander and oregano
  • Olive oil

 

  1. In a small saucepan, sauté beans to heat through
  2. Add diced tomatoes with garlic, chilli, dried onion, coriander and oregano and bring to the boil
  3. Add rice with ¼ cup boiling water
  4. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally
  5. Stir in shredded chicken and continue to simmer for a further 5 minutes

Variation: substitute a can of Snack Time Red Kidney Beans and Chilli for the four-bean mix and chilli

 

Pasta with Chicken and Pesto

  • ½ cup pasta
  • 1 x 85gm can shredded chicken in water
  • 2–3 tsp. basil pesto
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. shredded mozzarella
  • Dried onion and pepper
  • Olive oil

 

  1. Boil pasta until al dente, drain (and set aside), retaining some of the water
  2. In a small saucepan, sauté pesto in olive oil
  3. Stir in shredded chicken with dried onion and pepper
  4. Sauté to heat through and combine
  5. Add shredded cheese with 1–2 tbsp. pasta water
  6. Stir through until cheese has melted making a creamy sauce
  7. Stir in pasta and heat through

Variation: substitute 1–2 portions of thawed frozen spinach with garlic for the pesto

 

Pasta with Creamy Chicken

  • ½ cup pasta
  • 1 x 85gm can shredded chicken in water
  • 2–3 mushrooms, chopped
  • 1 tsp. chicken stock powder
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. natural yoghurt
  • Garlic, dried onion, pepper and oregano
  • Butter or margarine

 

  1. In a small saucepan, sauté mushrooms in butter with garlic, dried onion and pepper
  2. Add ¾ cup boiling water with stock powder and herbs
  3. Bring to the boil and add pasta
  4. Set to simmer, stirring often and adding more water if required for 10 minutes
  5. Stir in shredded chicken
  6. Continue to simmer until pasta is cooked (12 – 15 minutes in all)
  7. Stir in Parmesan cheese until melted
  8. Remove from heat and stir in yoghurt
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