Archive for the ‘Chicken – Canned’ Category
Quick Chicken a la King
August 29, 2021 Lee
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Quick Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¾ cup canned mushrooms, sliced,
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup pimento, chopped
  • ¼ teaspoon MSG
  • toast points, for serving

Instructions
 

  • Drain mushrooms and reserve ¼ cup liquid.
  • In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
  • Stir in the soup and mushroom liquid.
  • Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
  • Serve over toast points, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
The Original Chicken a la King
August 28, 2021 Lee
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The Original Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 109.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ¼ cup green bell pepper, diced
  • 1 cup fresh mushrooms, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • 2 cups half and half cream
  • 2 cups cooked chicken, skinless, cubed
  • 3 egg yolks, beaten
  • ½ teaspoon paprika
  • ¼ cup butter, softened
  • 1 teaspoon onion juice
  • 1 tablespoon lemon juice
  • 2 tablespoons dry white wine
  • ¼ cup pimento, diced
  • toast points, for serving

Instructions
 

  • Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
  • Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
  • Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
  • In a bowl, mix together the egg yolks, paprika, and softened butter.
  • To the chicken mixture, stir in the onion juice, lemon juice, and wine.
  • When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
  • Stir in the pimento.
  • Serve over toast points.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Turkey Chop Suey
August 15, 2021 Lee
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Turkey Chop Suey

Adapted from a recipe in the Casserole Cook Book, page 149.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can bean sprouts, (14 oz / 396 g)
  • ½ cup onion, sliced
  • 2 tablespoons butter
  • 3 cups cooked turkey or chicken, diced, canned - drained
  • 1 cup celery, sliced
  • ⅔ cup water chestnuts, sliced, drained
  • ½ cup turkey or chicken broth
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon MSG
  • ¼ cup water
  • 2 tablespoons light soy sauce
  • hot cooked rice, for serving

Instructions
 

  • Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
  • Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
  • In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
  • Add the bean sprouts and heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
Updated on 30 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,LEFTOVERS
Gourmet Chicken with Noodles
August 10, 2021 Lee
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Gourmet Chicken with Noodles

Adapted from a recipe in the Casserole Cook Book, page 63.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • 1 tablespoon butter
  • 3 cups dry egg noodles
  • 2¾ cups chicken broth, Shortcut
  • ½ teaspoon lemon peel, grated
  • ½ teaspoon MSG
  • 1 teaspoon salt
  • 2 tablespoons dry white wine, or sherry
  • 1 cup sour cream, Shortcut
  • 2 cups cooked chicken, diced, fresh cooked or canned - drained
  • ¼ cup toasted slivered almonds
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a pot, melt the butter. Add the onion and cook until tender but not browned.
  • Add the noodles, broth, lemon peel, MSG, and salt. Stir together, bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until noodles are tender.
  • Stir in the wine, sour cream, and chicken. Heat through.
  • Sprinkle with almonds and parsley, serve and enjoy.

Notes

Low cost per serving, and the broth shortcut is a 2 for 1, as you can cook the chicken at the same time.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned
Curried Chicken in Peppers
August 2, 2021 Lee
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Curried Chicken in Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium green bell peppers
  • 1½ cups cooked rice, I need to verify this amount
  • 2 cups chicken, drained, diced, (canned, or fresh cooked)
  • 1 cup celery, diced
  • ¼ cup onion, diced
  • 2 tablespoons pimento, diced
  • 1 cup mayo
  • 1 teaspoon yellow curry powder
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Cut the tops off the peppers, remove seeds and membrane.
  • Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
  • Add the rice and all remaining ingredients to a mixing bowl and mix together.
  • Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Chicken Upside Down Pie
July 13, 2021 Lee
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Chicken Upside Down Pie

Adapted from a recipe in the Casserole Cook Book, page 22.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Round Baking Pan (8 or 9 inch)

Ingredients
  

  • 1 can gravy, (10½ oz / 298 g) or 1¼ cups
  • ⅔ cup canned mushrooms, or sautéed fresh mushrooms
  • 2 tablespoons pimento, diced
  • 2 tablespoons stuffed green olives, sliced
  • black pepper, as desired
  • 2 cans chicken, drained, diced, (5 oz / 142 g each)
  • 2 cups biscuit mix, Shortcut
  • 1 teaspoon rubbed sage

Instructions
 

  • Reserve ⅔ cup of gravy. Preheat your oven to 230° C (450° F), get out a shallow 8 or 9 inch round baking pan, like a layer cake pan.
  • In a saucepan on medium heat, add remaining gravy, mushrooms, pimento, olives, and season with pepper as desired. Stir to mix together.
  • Stir in the chicken, bring to a boil.
  • Pour mixture into the round baking pan.
  • Mix the sage into the biscuit mix, prepare dough according to package instructions but use the ⅔ cup gravy for the liquid called for in the instructions.
  • Roll dough out to the size of the baking pan and place on top of the hot mixture.
  • Bake for 15 minutes or until golden brown.
  • Run a knife around the edge. Place a deep plate, upside down on the baking pan, and carefully turn the baking pan and plate over and remove the pan.
  • Slice, serve, and enjoy.

Notes

Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 cups diced would work fine.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned
Chicken Dinner Bake
July 11, 2021 Lee
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Chicken Dinner Bake

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 can mushrooms, sliced, (4 oz / 113 g / ⅔ cup½)
  • 1 envelope chicken noodle soup mix
  • 1½ cups water
  • ⅔ cup evaporated milk
  • ⅓ cup butter, (⅔ stick / ⅓ block)
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • dash black pepper
  • 3 cans chicken, drained, diced, (5 oz / 142 g each)
  • 1 cup frozen peas
  • ¼ cup onion, diced
  • ¼ cup pimento, diced
  • 2 eggs, beaten
  • ¼ teaspoon salt

Instructions
 

  • In a saucepan, add the soup mix and water, bring to a boil, then reduce heat and simmer 5 minutes.
  • Measure the evaporated milk in a measuring cup, then drain the liquid from the soup into that, and drain the mushrooms into the milk as well, stir to combine, place noodles in a bowl and set aside.
  • Same saucepan, melt the butter, when hot, whisk in the flour, ½ teaspoon salt, and dash of pepper until smooth.
  • Slowly add the broth and milk mixture, whisking until thickened.
  • Add mushrooms, chicken, peas, onion, and pimento, stir together.
  • Pour mixture into a 1½ quart casserole and smooth out evenly.
  • Bake for 25 minutes.
  • In the bowl with the noodles, add the eggs and ¼ teaspoon salt, mix together.
  • Spoon noodle egg mixture onto the casserole.
  • Bake for another 5-10 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 - 2 cups diced would work fine.
* Best Value $1 or Less per Serving,CASSEROLES,Chicken - Canned
Fancy Chicken Salad
June 4, 2021 Lee
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Fancy Chicken Salad

This recipe for Fancy Chicken Salad is from Natasha's Kitchen.
This recipe comes from a friend, and it is absolutely delicious! I made this for my parents and they loved it. For the chicken, feel free to use roasted, rotisserie, canned, or cook your own. I used canned the first time I made this and I also plan on using my pressure cooker so I can make broth at the same time for use in another recipe. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 30 minutes
Course Main Dish, Salad
Cuisine American
Servings 6 servings as a main dish

Ingredients
  

For the Salad

  • 4 chicken breasts, boneless, skinless, cooked, cubed, (1 kilo / 2 lb), Shortcut
  • 3 cups seedless red grapes, halved
  • 1 cup celery, diced
  • ½ cup red onion, diced
  • 1 cup pecan pieces

For the Dressing

  • ½ cup mayo
  • ½ cup sour cream, Shortcut
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 cups Cheddar cheese, shredded, optional

Instructions
 

  • For the chicken, first time I made this I used four 10 oz / 283 g cans of chunk breast meat in water, drained. It was 4 cups and very convenient. I have also made this with 4 cooked chicken breasts, cubed, which was also 4 cups.
  • Using a dry skillet on low heat, add the pecan pieces and toast for several minutes, stirring them and turning them with a spatula often until lightly golden and fragrant, remove from pan and set aside to cool. If you are using pecan halves, just coarsely chop after toasting them and let cool.
  • To a large mixing bowl (I used a 4 quart bowl), add the prepared chicken, grapes, celery, onion, and the cooled pecans. Toss together.
  • To prepare the dressing, add all the Dressing ingredients to a small bowl and mix together.
  • Add the dressing to the salad, stir until well mixed. Cover and place in the fridge until serving.
  • Just before serving, mix in the cheese if using that, serve as is as a main dish with light sides of your choice.
  • Serve over lettuce or arugula. Recommended.
  • Serve in a large croissant with arugula. Highly recommended.

Notes

Low cost per serving, use the shortcut for the sour cream for additional savings.
Shortcut: Chicken (Pressure Cooker), Sour Cream.
Variants: 1. Use 4 10 oz / 283 g cans, drained. 2. Use chicken thigh meat or a mix of thigh and breast meat in place of just breast meat. 3. Use unsalted cashews in place of the pecans. 4. Wrap in soft flour tortillas.
Updated on 17 December 2021.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,Salads - Main Dish
Chicken Salad with White Wine Dressing
January 14, 2021 Lee
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Chicken Salad with White Wine Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 37.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅔ cup White Wine Dressing, Shortcut
  • 2 cups cooked chicken, coarsely chopped, Shortcut
  • ¼ cup toasted almonds, chopped
  • ¼ cup celery, diced
  • 2 teaspoons capers, drained, chopped
  • ¼ cup plain yogurt
  • 1½ teaspoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • lettuce, as needed

Instructions
 

  • Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
  • Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
  • In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
  • Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
  • When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,SALADS,Salads - Main Dish
Quick Quesadillas
February 15, 2020 Lee
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Quick Quesadillas

Adapted from an internet recipe.
I say quick for these as I use a microwave and only a few ingredients. These are excellent for a quick meal. This is basically a make with what you have on hand or want to use. A full quesadilla uses 2 tortillas, a half quesadilla use 1 tortilla that is folded. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine Mexican
Servings 1 serving

Equipment

  • Microwave

Ingredients
  

  • 2 flour or corn tortillas, 8-10 inch size
  • cooked chicken, chopped
  • Cheddar cheese, shredded
  • Mozzarella Cheese, shredded
  • sour cream, for serving, as desired, Shortcut

Instructions
 

  • This will make 1 full quesadilla. Place both tortillas on a microwave safe plate, microwave for 15 seconds. Remove the top tortilla, sprinkle some Cheddar or Mozzarella on the tortilla on the plate.
  • Spread some chopped chicken on the Cheddar. I had some diced red bell pepper on hand so I added some of that as well.
  • Sprinkle some Cheddar, then some Mozzarella over the chicken.
  • Place the other tortilla on top and press down just a little to even everything out. Place back in the microwave for 1 to 1½ minutes.
  • Cut in half or quarters, top with sour cream, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
Variants: 1. Use cheeses of your choice. 2. Add refried beans. 3. Add chopped green chilies. 4. Use no meat or add cooked chopped meats of your choice.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: MEXICAN,CHICKEN & TURKEY,Chicken - Canned