Archive for the ‘Chicken – Canned’ Category
White Chicken Chili II
This is my Go-To white chicken chili! Easy to put together and common ingredients. Feel free to use cooked from dry beans instead of canned. Links to the shortcuts are listed in the Notes section.
Ingredients
- 4 cans Great Northern Beans, drained, (15 oz / 425 g cans), Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 3 cups cooked chicken, cubed
- 1⅔ cups milk
- 1 can green chilies, chopped, drained, (4 oz / 113 g)
- 1 tablespoon fresh cilantro, minced, or 1 teaspoon dried
- 1 tablespoon dried onion flakes, or 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- sour cream, optional, for serving
- oyster crackers, optional, for serving
Instructions
- To a large pot, add the beans, chicken, soup, and chilies and give the mixture a stir.
- Add the milk, cilantro, onion and garlic powders, cumin, and oregano, stir together and bring to a boil, then reduce to a simmer and cover. Stir occasionally and simmer for 30 minutes.
- Serve, top with sour cream or oyster crackers as desired, enjoy.
Notes
Low cost per serving. If using beans cooked from dry, which is a cost saver for you, use 6-7 cups of cooked beans.
Shortcuts: Condensed Cream of Chicken Soup, Great Northern Beans (Pressure Cooker).
Tortilla Alfredo Pizzas
This is a cheater recipe when you want a fast and simple pizza. This is a base recipe for 1 tortilla pizza (1 serving), no quantities are listed, this is a make as much as you want guide. The use of a microwave makes this quickly with no heating up of your kitchen with an oven.
Equipment
- Microwave
Ingredients
- 1 flour tortilla, 8-10 inch size or so
- alfredo sauce
- Mozzarella Cheese, shredded
- chicken, cooked and cubed, canned chicken is perfect
- Italian seasoning
Instructions
- Place a tortilla on a microwave safe plate. Spread some Alfredo sauce evenly on the tortilla, keeping about ½ inch from the edge.
- Add some chicken.
- Sprinkle with Mozzarella cheese as desired.
- Sprinkle with Italian seasoning as desired. Cook in your microwave on full power for 2 minutes.
- Remove from the oven, and serve right on the plate it was cooked on. Enjoy.
Notes
Low cost per pizza.
Variants: 1. Add some diced red bell pepper or tomato. 2. In place of chicken, use chopped ham, cooked and crumbled bacon, or pepperoni.
Easy Tasty Chicken/Turkey Salad
I wrote this to use some canned chicken I had on hand and glad I did, this is tasty! My Mom loves this salad.
Ingredients
- 1 can chicken, or turkey, drained, (10 oz / 283 g)
- 1 spring onion, sliced, white and green parts
- ½ small onion, finely diced
- 1-2 tablespoons green bell pepper, finely diced
- 2-3 tablespoons Swiss cheese, cubed
- mayo, as needed
- black pepper, as desired
Instructions
- Add the first 5 ingredients to a mixing bowl and gently mix together. Key to mixing is to not break up the chicken or turkey.
- Add mayo a spoon or two at a time and mix in, key is to fully coat the salad without mayo dripping off the chicken or turkey. Taste and season with black pepper as desired.
- Chill until serving. Serve in a sandwich on your favorite bread, on a bed of lettuce, or as is.
Notes
Low cost.
Chicken Noodle Casserole II
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 cups uncooked egg noodles
- 2-3 large chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1½ teaspoons garlic salt
- 1½ teaspoons dried parsley
- 1 bag frozen mixed vegetables, (12 oz / 340 g)
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup milk
- salt and pepper, as desired, to taste
Instructions
- Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
- Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
- Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove foil before serving.
- Serve with sides of your choice, and enjoy.
Notes
Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
Chicken & Green Bean Alfredo
This is based on using canned green beans in the United States, and for Thailand, feel free to use fresh cooked long beans. This recipe uses canned, chunk chicken. Feel free to use fresh cooked chicken, cut into bite size pieces.
Ingredients
- 170 grams dry Fettuccine pasta, (6 oz)
- 1-1¼ cups alfredo sauce
- 2 cans green beans, drained, (14.5 oz cans)
- ½ can chicken, drained, (8 oz)
- 2 tablespoons Parmesan cheese, grated
- fresh basil leaves, for garnish, if desired
Instructions
- Bring a pot of salted water to boiling, then add the pasta and cook until tender. Drain and return to pot.
- In a saucepan on medium heat, add the beans, Alfredo sauce, and chicken. Stir occasionally and heat through.
- Add the sauce to the pasta and toss to combine. Sprinkle with the cheese, garnish with basil if desired.
- Serve and enjoy.
Notes
Low cost.
Chicken with Egg Noodles & Alfredo Sauce
This recipe uses canned chicken and it is very tasty. Feel free to use fresh cooked chicken.
Ingredients
- 2 cans chicken, drained, 15 oz cans
- 2 tablespoons extra light olive oil
- 225 grams dry wide egg noodles, (8 oz)
- ½ green bell pepper, diced
- 2 cloves garlic, peeled and thinly sliced
- ½ small onion, diced
- 1 jar alfredo sauce, 15 oz jar
- 1½ cups frozen peas, thawed, or 1 can drained
- ¼ cup Parmesan cheese, grated, and more for garnish
- salt and pepper, as desired
- fresh parsley, chopped, for garnish
Instructions
- Prep the garlic, onion, bell pepper, and measure out the dry egg noodles.
- Bring a pot of salted water to a boil then add the egg noodles and cook until tender, drain, and cover to keep warm, set aside.
- After you get the noodles started, heat a non stick pan with the olive oil, when hot, add the onion, bell pepper, and garlic, saute until softened, then add the chicken.
- Cook the chicken until heated through. Add the Alfredo sauce and peas and stir together. Stir in the Parmesan, taste, and season with salt and pepper as desired.
- Drain the egg noodles when tender and add to the sauce and mix together. Garnish with parsley, serve with Parmesan for topping, and enjoy.
Notes
I will add pricing to this when I determine how much chicken I use. For now I will say low cost per serving.
Variant: 1. Add sautéed sliced mushrooms.
Chicken Pot Pie
This inspiration for this recipe comes from a friend and it is delicious. This takes some time to make the homemade version but it is well worth it, you will make a few homemade items, or you can opt for pre-made items, totally up to you. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 2 pie crusts, Shortcut
- 2 cups chicken breasts, cooked, diced
- 1 can condensed cream of chicken soup, Shortcut
- 1½ cups frozen mixed vegetables, or 1 can of mixed veggies, drained
- salt and pepper, as desired, to taste
- 1 egg
- 1 tablespoon milk
Instructions
- For the pie crusts, feel free to use frozen and thawed, or make your own. I made olive oil pie crusts for this dish. Just before you plan to bake the pie, preheat your oven to 190° C (375° F).
- For the chicken, feel free to cook the chicken your preferred way; such as boiling, baking, pressure cooking, or even use leftover chicken. Add the chopped chicken to a mixing bowl.
- For the vegetables, feel free to use frozen (thawed) or canned vegetables. You can even use fresh veggies, peeled and diced that total 1½ cups, then boil them until tender, and drained. Add to the mixing bowl with the chicken.
- Add the can of condensed soup, or homemade condensed soup to the mixing bowl with the chicken and vegetables. Mix together, season with salt and pepper as desired, and pour into your prepared pie dish. I was snap happy with the camera and took a photo before I spread the filling out evenly.
- Cover the pie with the second crust, flute if desired, and cut 4 slits in the crust.
- Mix together the egg and milk in a small bowl and brush the top of the pie with the egg wash. Bake for 30 minutes or until the top is golden brown, then remove to a rack to cool for 5 minutes or so and the filling will firm up.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Olive Oil Pie Crust, Pie Crust, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use cream of mushroom soup in place of the chicken soup. 2. Add sliced or chopped mushrooms to the filling. 3. Use 2 cans, drained, chicken breast (12.5 oz / 354 g each) in place of fresh cooked chicken.
