Canned Chicken Recipes // Mandy in the Making

 TheLazyDish

Mini Chicken Pot Pies

Ingredients

  • 2 cups frozen mixed vegetables (thawed)
  • 1 (12.5oz) can chicken breast
  • 1 (10.5oz) can condensed cream of chicken soup
  • 1 (16.3oz) tube Pillsbury Grands! refrigerated biscuits
  • optional seasoning
  1. Preheat oven to 375 degrees and grease 8 slots of a regular size muffin tin.
  2. Thoroughly drain the canned chicken, and then mix it well with the thawed veggies and can of soup. My family likes a lot of flavor, so I also sprinkle in a little black pepper, onion powder, thyme, and garlic powder. You may also prefer a little salt, but go easy on it as the other ingredients already contain salt.
  3. Open the tube of biscuits. Use your fingers to flatten each biscuit into larger rounds (5-6 inches in diameter).
  4. Firmly press the biscuit rounds into your greased muffin tin. I’ve found it best to press the dough at the bottom and sides as thin as possible, leaving a majority of the dough at the top where it will thoroughly bake.
  5. Spoon a very generous amount of your chicken mixture into each biscuit. Pull the dough up and towards the center, creating a slightly concave bowl.
  6. Bake for 20-22 minutes or until the biscuits are golden brown. Allow them to rest for about 5 minutes and enjoy!
Easy Baked Chicken Nuggets 
Servings: 12 nuggets
Ingredients
  • 1 (12.5oz) can chicken breast (drained)
  • 1 large egg
  • 1/3 cup shredded mozzarella
  • 3 tbsp grated parmesan
  • optional seasoning (I use garlic powder & black pepper)
Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

  2. Open and drain the canned chicken. Remove as much excess moisture as possible by placing it in a fine mesh strainer and squishing out the water with your fingers.

  3. In a medium sized bowl, mix together the drained chicken with the egg, mozzarella, parmesan, and any seasoning you like, however I DO NOT recommend adding salt. Just a little garlic powder and black pepper should do! Smoked paprika is a good choice, too.

  4. Use your hands to mold the chicken mixture together into small bite-size nuggets. I made mine using about a heaping tbsp each and ended up with 12 nuggets.

  5. Bake for 18-22 minutes, flipping them over half way through.

  6. Enjoy with your favorite dipping sauce! I really like the Ray's no sugar added bbq sauce or ranch dressing.

Recipe Notes
  • I buy the Costco brand of canned chicken which is available in a 12.5 ounce size. If your canned chicken comes in a smaller can (10 ounces is common), just add slightly less cheese to the recipe. Everything else can stay the same. I've made it with both sizes!

Jalepeno Popper Stuffed Casserole

KETO JALAPENO POPPER CASSEROLE

If you enjoy eating jalapeño poppers then you’ll want to make this keto jalapeño popper casserole! In this casserole, you’ll find all the classic jalapeño popper ingredients! There are layers of chicken, cream cheese, cheddar cheese, and even bacon!

 Course dinner
 Cuisine American
 Keyword KETO JALAPENO POPPER CASSEROLE
 Prep Time 10 minutes
 Cook Time 40 minutes
 Servings 4
 Calories 372 kcal

Ingredients

  • 3 to 4 boneless, skinless chicken breasts cubed
  • ½ tbsp garlic powder
  • 8 oz package cream cheese softened
  • ½ cup cup heavy cream
  • 5 to 6 jalapeno peppers seeded and diced
  • 2 cups shredded sharp cheddar cheese
  • 6 slices chopped bacon

Instructions

  1. Preheat oven to 375 degrees. Prepare a 9 by 13 casserole dish with nonstick cooking spray.

  2. Place chicken in the bottom of the casserole dish in a layer, leaving a little space between the chicken cubes.

  3. Blend together the garlic powder, cream cheese, and heavy cream. Pour over the chicken and top with diced jalapenos. Top with cheese

  4. Bake for 40 to 45 minutes or until the chicken is done.

  5. Top with bacon crumbles and serve.

Recipe Notes

Calories: 372
Net Carbs:  3 g


BBQ Ranch Chicken Casserole 

Ingredients
  

  • 12 ounces bowtie pasta
  • 3 cups cooked chicken- shredded rotisserie, leftovers or cooked & shredded
  • ½ cup chopped bacon or bacon bits use cooked bacon or REAL bacon bits. No immitation bits – it alters the flavor.
  • 2½ cups shredded cheese cheddar blend
  • 15 ounces canned corn drained
  • 10 ounces Rotel don't drain
  • 7 ounces diced green chiles don't drain
  • 1 cup ranch dressing
  • ¾ cup bbq sauce
  • 1 tbsp minced onions

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the pasta to al dente, drain and transfer to a large mixing bowl.
  • Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.
  • Transfer the mixture to a casserole dish and top with additional cheese if desired.
  • Bake for 15-20 minutes or until hot and cheese is melted.

Easy Baked Chicken Nuggets 
Ingredients
  • 1 (12.5oz) can chicken breast (drained)
  • 1 large egg
  • 1/3 cup shredded mozzarella
  • 3 tbsp grated parmesan
  • optional seasoning (I use garlic powder & black pepper)
Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

  2. Open and drain the canned chicken. Remove as much excess moisture as possible by placing it in a fine mesh strainer and squishing out the water with your fingers.

  3. In a medium sized bowl, mix together the drained chicken with the egg, mozzarella, parmesan, and any seasoning you like, however I DO NOT recommend adding salt. Just a little garlic powder and black pepper should do! Smoked paprika is a good choice, too.

  4. Use your hands to mold the chicken mixture together into small bite-size nuggets. I made mine using about a heaping tbsp each and ended up with 12 nuggets.

  5. Bake for 18-22 minutes, flipping them over half way through.

  6. Enjoy with your favorite dipping sauce! I really like the Ray's no sugar added bbq sauce or ranch dressing.

Recipe Notes
  • I buy the Costco brand of canned chicken which is available in a 12.5 ounce size. If your canned chicken comes in a smaller can (10 ounces is common), just add slightly less cheese to the recipe. Everything else can stay the same. I've made it with both sizes!

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