20 Awesome Dinner Ideas with Canned Chicken

Canned chicken is a convenient source of protein that is already cooked and ready to use. There is no need to remove the fat, skin, or bones. Canned chicken offers a break from traditional methods of meal preparation by offering a shortcut for the required steps. It also eliminates the threat of handling raw meat with possible cross-contamination. Canned chicken is also an affordable option. Here are 20 awesome dinner ideas with canned chicken.

Canned Chicken

1. Salsa Ranch Chicken Wrap

Insanely Good Recipes suggests whipping up a plate of Salsa Ranch Chicken Wraps for dinner. It’s a classic Tex-Mex recipe that is easy to make. It can be made in a short time by making plain white rice in a rice cooker and adding other ingredients to tortilla shells for a delicious meal in 15 minutes.


  • White rice, cooked
  • Flour tortilla shells
  • Ranch dressing
  • Shredded cheddar cheese
  • canned chicken
  • Salsa
  • Taco seasoning
  • Butter

Prepare the white rice and set it aside. Warm the canned chicken in a pan with taco seasoning. It’s already cooked, so just cook with the juice and taco seasoning until warm. Warm the tortilla shells in a microwave so they’re pliable. Heat the butter in a large skillet. Add a layer of seasoned canned chicken to the bottom. Top with a layer of shredded cheese, rice, ranch, and salsa. You may either fold the filled tortillas in the shape of a wrap or a burrito. Lightly fry the wraps in the butter, on medium heat until browned on the outside, and serve.

2. Chicken Salad

Canned chicken makes the best chicken salad. This is a simple recipe that you can prepare in five minutes or less.


  • Canned Chicken
  • Mayonnaise or sour cream or a combination with amounts to achieve the preferred consistency
  • A few sprinkles of Parmesan cheese
  • finely diced celery and pickles
  • Lightly toasted bread
  • Tomato and lettuce toppings

Lightly toast two slices of bread for each sandwich. Mix the canned chicken, sour cream or mayonnaise, Parmesan cheese, celery, and pickles. Spread the mixture over the bread and top with lettuce and tomatoes and serve.

3. Chicken spread and crackers

Canned chicken makes a delicious snack spread for crackers. It’s fast and easy to make and provides a wonderful brunch item that goes perfectly with a glass of wine.


  • 1 can of canned chicken
  • 8 ounces cream cheese
  • 4 ounces shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 tsp garlic powder

Blend the chicken, cream cheese, sour cream, garlic powder, and shredded cheddar cheese. Spread on crackers or use for a dip for chips.

4. Ranch Chicken Cheese Dip

Canned chicken is the perfect addition to liven up this tasty Ranch Cheese Dip. It’s a simple recipe that is great for block parties or family snacking.


  • 16 ounces cream cheese, softened at room temperature
  • 12.5 ounces canned chicken, drained
  • 1 cup shredded cheddar cheese
  • 1 package dry ranch dressing mix

Microwave the cream cheese until it is soft, about ten seconds in between checks. Add the dry ranch dressing mix and stir until smooth and creamy. Add the chicken and shredded cheese and stir until well blended. Serve with chips of your choice and crackers. Store unused portions in an airtight container or cover with plastic wrap.

5. Chicken Fried Rice

This is an economical recipe that is healthy and easy to make.


  • Brown rice (cooked)
  • canned peas
  • canned green beans canned corn
  • canned chunked chicken breast
  • garlic (cloves or powder_
  • Sesame oil
  • Avocado oil
  • Soy Sauce
  • Eggs

In a large pan, saute the garlic in avocado oil over medium-low heat for three minutes. Add the drained vegetables to the canned chicken in the pan, turning the temperature to medium. Add salt to taste and saute for five minutes. Make room in the pan leaving 1/4 of the pan to scramble the eggs. Break the yolks and mix them with a fork, heating until well-cooked and thoroughly done. Mix with the veggies and chicken. Add the brown rice, a small amount of sesame oil, and the cooked rice. Turn the heat to medium-high and cook for a few minutes, mixing the rice in the sauce. Remove from heat and serve.

6. Crescent Chicken Roll-Ups

This recipe is fast and easy to make. It’s a flaky wrap with a savory and creamy chicken filling for a delicious dinner without the hassle.


  • 25 ounces of canned chicken 2 cups
  • 8 ounces cream cheese, softened
  • Two tablespoons milk
  • Two tubes of crescent rolls
  • Two cup croutons
  • One stick of melted butter
  • Salt and pepper to taste

Blend chicken, cream cheese, and milk together. Separate the crescent rolls into triangles. Place a spoonful of the chicken mixture onto the bottom of the triangle, and fold the bottom corners, then roll it up. Glaze the roll in melted butter and then in crushed croutons. Bake at 350 F in an oven for two minutes on an ungreased cookie sheet. You may serve with a cream of chicken soup and milk cause over the rolls with salt and pepper to taste.

7. Canned chicken tacos

The Kitchen Community suggests canned chicken tacos for a fast and easy meal. It takes 15 minutes or less to make.


  • 36 ounces canned chicken, drained
  • Two cans of diced tomatoes with green chilis
  • One cup chicken broth (You may use the broth in the cans)
  • One packet of taco seasoning mix
  • guacamole and sour cream for garnish

Combine the first four ingredients in a large pan. Heat on medium heat, mixing thoroughly. Heat for five minutes to combine the flavors into the chicken. Scoop the solids out with a slotted spoon and discard the liquid. Place the chicken mixture into flour or corn taco shells softened in the microwave. Add your favorite toppings, and serve.

8. Paleo Chicken, Spinach, and Artichoke Dip


  • 16 ounces canned chicken
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • sea salt to taste
  • 10 ounces baby spinach chopped
  • 14 ounces drained and chopped artichoke hearts
  • 2/3 cup coconut cream
  • 1.2 cup mayonnaise (paleo)
  • 1 tbsp lemon juice
  • 3 tbsp yeast
  • 1/2 tsp sea salt
  • Black pepper to taste

Heat coconut oil in a large skillet and saute onions until soft, then add the garlic and sea salt. Cook for a few minutes until garlic and onions are soft. Add spinach and heat until wilted, then mix with garlic and onions. Add the artichokes and cook for a minute. Remove from heat and set aside. Whisk coconut cream, mayo, lemon juice, yeast and salt, and pepper until well mixed. Add the shredded cooked chicken with all other ingredients. Place in a casserole dish and bake in a preheated 400 degrees oven for 10 minutes to heat thoroughly. Serve and enjoy.

9. Quick Chicken Pot Pie


  • One can of premium white chicken breast meat
  • One can of cream of chicken soup
  • canned vegetables of your choice
  • Can of flaky refrigerator biscuits

Add the chicken soup, canned chicken, and vegetables on hand together. Mix in a casserole dish. Cover with refrigerator biscuits and cook until the biscuits are golden brown, according to directions on the can, and serve.

10. Chicken Enchiladas

This is a 20-minute meal that is easy to make.


  • 14.5 ounces of chicken broth
  • 3/4 cup uncooked white rice
  • 1 tsp chili powder
  • 1 can whole kernel corn drained
  • 1-12.5 ounce can of chicken breast drained
  • 4 ounces canned diced chiles drained
  • 10 ounces mild enchilada sauce
  • a handful of shredded Monterey jack cheese

combine chicken broth and chili powder in a skillet. Heat over medium heat until boiling. Stir in rice, reduce heat to low, and cover and cook for 15 minutes. Stir it occasionally until most of the liquid is absorbed. Stir in jalapenos, chicken, corn, and half the enchilada sauce. Cover with lid, heat at medium for five minutes. Remove from heat and stir well. Sprinkle cheese over the top and drizzle with the remaining enchilada sauce. Heat until cheese is melted and serve with warmed flour tortillas.

11. Stuffed Avocado Chicken Salad


  • 1 can cooked chicken
  • diced celery
  • 1 small red onion finely chopped
  • ripe avocados
  • Dijon mustard
  • 1 avocado cut into chunks
  • fresh lemon juice
  • fresh parsley or other hears
  • salt and black pepper to taste

Shred the chicken into fine pieces or chunks. Mash one avocado. Add avocado to onion, celery, parsley, and a small avocado. Cut the avocado into chunks. Add the chicken, Dijon mustard, fresh lemon juice, and salt and pepper to taste. Serve over a salad or stuff the mixture in avocado shells.

12. Canned Chicken Casserole


  • prepared egg noodles, drained
  • can of chunked chicken breast
  • can of cream of chicken soup
  • tablespoon of mayonnaise
  • 1/2 cup milk
  • 1/4 cup diced onion
  • 1 cup shredded cheddar cheese
  • 1 12-ounce bag of frozen peas and carrots
  • Panko bread crumbs
  • salted butter

Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray. Combine chicken, soup, mayo, milk, diced onion, cheese, and vegetables in a mixing bowl and blend. Stir in the egg noodles. Spread into baking dish and top with bread crumbs, then coat with melted butter. Bake in the 350 degrees oven for 35 minutes or until the top is golden brown, allow to cool slightly, and serve.

13. Buffalo Chicken Dip


  • Franks Original Red Hot Sauce
  • Ranch dressing or sour cream
  • Philly cream cheese
  • Shredded cheddar cheese
  • Sliced Green onions or chives
  • Canned chicken

This tasty buffalo chicken dip goes well with chips or crackers. It’s easy to make, and you can use the recipe to add ingredients in the proportions you prefer. Combine canned chicken with the Franks sauce, softened cream cheese, and ranch dressing or sour cream. Mix with sliced onions or chives and top with the shredded cheddar cheese for an exceptional dip.

14. Canned Chicken Quesadilla


  • 1 10-ounce can chunk chicken drained
  • 2/3 cup shredded Monterey jack cheese
  • 2/3 cup salsa
  • 1/4 cup finely chopped onion
  • 8 8-inch flour tortillas
  • Salsa, guacamole, and sour cream to top

Mix the chicken, salsa, and onion in a bowl. Set it aside. Spread 4 tortillas out and top with the mixture. Add the cheese to the top and cover with a second tortilla shell. Heat a frying pan with oil to medium heat. Place the quesadilla in the pan and heat until lightly browned, then flip using a spatula. Heat the other side until lightly browned, and the cheese melts. Repeat this with the remaining three quesadillas. Top with sour cream, guacamole, and any other ingredients you prefer, then serve.

15. Cheesy Chicken Pasta Skillet

Simply Well Balanced recommends the Cheesy Chicken Pasta Skillet with canned chicken for a hearty 30-minute meal.


  • Pasta
  • Olive oil or butter
  • Garlic and Red Pepper
  • Shredded cheese
  • 2 cups canned chicken
  • Ranch powder

Cook the pasta noodles until al dente. Saute the red pepper and garlic in olive oil until tender. Mix the canned chicken with 1 packet of ranch powder, Stir 1/4 cup of flour into 1 cup of milk and mix until smooth. Add the flour and milk mixture to the noodles and cook over medium heat until the mixture bubbles, about 4 to 5 minutes, then remove from heat. Add to the chicken mix and stir until smooth. Add the red pepper and garlic and pasta, stirring gently until mixed. Add the cheese to the top and stir gently for a delicious chicken casserole.

16. Easy Chicken Sandwich Melts


  • 1 loaf of bread, may be sandwich bread, French bread, or any other type
  • 25 ounces canned chicken breast, drained
  • 3/4 cup mayonnaise
  • Johnny’s seasoning to taste
  • 1 large tomato diced
  • 1/3 bunch cilantro
  • 6 ounces cheddar cheese shredded
  • Hot sauce to taste

Combine the canned chicken with mayonnaise in a large bowl and stir in Johnny’s seasoning. Add the chopped cilantro, tomatoes, and cheddar cheese. Stir until mixed. Spread over sliced bread and bake on a cookie sheet in a preheated oven at 350 degrees for 8 minutes. Garnish as desired and serve.

17. 4 Can Mexican Chicken Casserole


  • 2 cups canned chicken drained
  • 1 cup white or brown rice, cooked
  • 1 i5 ounce can corn, drained
  • 1 14.5 ounces can of diced mild green chilies with the juice
  • 1 14.5 ounces can of petite diced tomatoes with the juice.
  • 1 cup taco sauce
  • 1 cup shredded cheese divided
  • Toppings of your preference

Preheat the oven to 375 F. Spray11 x 7-inch baking dish with cooking spray. Stir chicken, rice, corn, tomatoes, and chilies with juice, half the cheese, and taco sauce together in a large bowl. Mix well. Spoon the chicken mixture into the baking dish. Top with the leftover cheese. bake uncovered in preheated oven for about 20 minutes. Garnish with toppings you enjoy and serve.

18. Fiesta Ranch Chicken Pasta Salad


  • 3 cans of chicken breast
  • 1 pkg bowtie or rotini pasta
  • 1 packet taco seasoning mix
  • 1 12-ounce package of frozen corn
  • 1 15-ounce can of kidney beans, drained and rinsed
  • 1 15-ounce can of black beans drained and rinsed.
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 15-ounce can of olives sliced
  • 2 chopped tomatoes
  • 2 cups shredded cheddar cheese
  • Southwestern ranch dressing

Combine 1 pkg Hidden Valley Fiesta dip mix with 1 cup buttermilk and 2 cups mayonnaise, and whisk until smooth. Cook the pasta, drain and cool. Combine the pasta with all of the other ingredients in a large mixing bowl. Add the dip mix to the salad and stir. Refrigerate until time to serve.

19. Angel Hair Pasta with Chicken

  • 1 box packaged Angel Hair Pasta with parmesan sauce
  • 2 cans of chicken breast, drained
  • Sliced green olives
  • Cherry Tomatoes
  • Parmesan cheese

Prepare the Angel Hair Pasta according to the directions with milk and butter. When done, add the two cans of drained chicken breast meat and stir. Chill in the refrigerator. Remove from the fridge in a few hours and add sliced green olives, cherry tomatoes, and parmesan cheese, and serve.

20. Cream cheese and chive Chicken Cracker spread


  • 1 can of chicken breast
  • 1/4 cup finely chopped onion
  • 1/4 tsp garlic powder
  • 8 ounces cream cheese, softened
  • Paprika

combine the cream cheese and chicken until thoroughly mixed and creamy. Add the garlic powder and onion and mix until well blended. Sprinkle paprika powder on top and serve with crackers for a delicious appetizer.

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