Spicy chicken dip
Use your slow cooker to make a creamy chicken dip with spicy tomatoes. Drain a 12.5-oz (354 g) can of chicken and a 10-oz (283 g) can of diced tomatoes with green chilies. Add them to a slow cooker and stir in an 8-oz (226 g) package of cream cheese and 2 10.5-oz (298 g) cans of cream of chicken soup. Heat the dip on low and serve the hot dip with celery sticks, tortilla chips, and carrot sticks. Don't dilute the cream of chicken soup with water or milk or your dip won't be thick enough. To give your dip a classic buffalo seasoning, squeeze in a vinegar-based hot sauce until it's as spicy as you like.
Chicken noodle soup
Cook up a batch of chicken soup with carrots, celery, and noodles. Spritz a little cooking spray in the bottom of a pot and heat it over medium. Add 3 diced stalks of celery, 1 cup (240 g) of chopped baby carrots, and 2 drained 10-oz (283 g) cans of chicken. Cook the mixture for 5 minutes. Then, pour in 8 cups (1.9 L) of chicken broth and 2 cups (0.47 L) of water and bring it to a boil. Stir in a 12-oz (340 g) bag of egg noodles and cook the soup for 5 to 7 minutes so the noodles soften. Don't forget to taste the soup and season it with salt and pepper.
Barbecue chicken sandwiches
Microwave a hot, flavorful filling in less than 5 minutes! If you want your mixture to have a little crunch, microwave 1/4 cup of diced onions for 30 seconds in a microwave-safe bowl. Then, stir in a drained 10-oz (283 g) can of chicken, 1/2 teaspoon (1 g) of dried oregano, and 1 cup (286 g) of barbecue sauce. Microwave the filling for 90 seconds. To assemble your sandwiches, put filling between a slider bun and top it with shredded lettuce. Feel free to leave out the onions or shredded lettuce if you just want a plain chicken sandwich. This makes about 4 slider-sized sandwiches.
Chicken tortilla soup
Combine chicken with beans and tomatoes for a healthy pantry meal. Open 1 15-oz (425 g) can of corn, 2 14.5-oz (411 g) cans of chicken broth, 1 10-oz (283 g) can of chicken, 1 15-oz (425 g) can of black beans, and 1 10-oz (283) can of diced tomatoes with green chilies. Drain all of the cans and pour them into a large pot on the stove. Then, heat your soup on medium-high until it's bubbling gently. This simple soup is great with tortilla chips and shredded cheddar cheese!
Broccoli chicken rice casserole
Mix 4 cups (800 g) of cooked rice with 2 10-oz (283 g) cans of drained chicken. Preheat the oven to 350 °F (177 °C) while you mix 1 10.5-oz (298 g) can of cream of chicken soup and cream of mushroom soup into the bowl with the rice and chicken. Then, stir in 1 cup (240 ml) of milk, 1/4 cup (56 g) of melted butter, 1 pound (450 g) of frozen broccoli, 1 chopped onion, and 1 pound (450 g) of shredded cheddar cheese. Spread it in a greased casserole dish and bake it for 30 to 35 minutes. To round out the meal, serve it with a fresh garden salad or roasted vegetables.
Chicken parmesan casserole
Pair canned chicken with marinara sauce and pasta for a hearty meal. Preheat your oven to 350 °F (177 °C) and put 4 cups (560 g) of cooked rotini pasta into a large casserole dish. Stir in 1 drained 12-oz (354 g) can of chicken and 1 cup (113 g) of shredded mozzarella cheese. Then, pour 2 cups (514 g) of marinara sauce over it and scatter ½ cup (54 g) of seasoned bread crumbs on top. Cover the dish with foil and bake the casserole for 35 minutes. Want your casserole to be extra cheesy? Sprinkle shredded or grated parmesan cheese on top during the last 5 minutes of the baking time. You can put the dish on the roasting rack. It will ensure that the dish is heated all around and the chicken cooks properly. Rotate the dish halfway through the cooking to cook evenly.
Quick chicken pot pie
Whip up a chicken filling with vegetables topped with flaky biscuits. Preheat your oven to 425 °F (218 °C) and drain 1 10-oz (283 g) can of chicken along with 2 cans 15-oz 425 g) of mixed vegetables. Mix the chicken and vegetables in a large casserole dish along with 1 10.5-oz (298 g) can of cream of chicken soup. Then, open a 10-oz (425 g) can of refrigerated biscuits and place them on top. Bake the pot pie for 15 to 20 minutes or until the biscuits are golden brown. If you like mushrooms in your pot pie, drain a 7-oz (198 g) can of sliced mushrooms and add them to the filling mixture. If you don't have canned mixed vegetables, it's totally fine to use frozen. There's no need to defrost the veggies before you stir them into the pot pie filling.
Chicken bean chili
Mix together a fast chicken chili using your slow cooker! Drain a 10-oz (283 g) can of chicken and a 48-oz (1.35 kg) jar of great Northern beans. Pour them into a slow cooker and add 1 cup (260 g) of salsa and ⁄2 pound (230 g) of cubed pepperjack cheese. Set the lid on the cooker and turn it to low. Cook the chili for 4 to 5 hours or until it's hot and the cheese has totally melted. Serve your chicken bean chili with sour cream, tortilla chips, or cornbread. Feel free to substitute your favorite type of cheese for the pepperjack. No slow cooker? No problem—put all of the ingredients into a pot on the stove and heat the chili over medium until it simmers.
Chicken taco filling
Microwave a chicken filling that's great for tacos, burritos, or flautas! Drain a 10-oz (283 g) can of chicken and microwave it for 1 minute or until it's hot. Then, stir in 1 cup (165 g) of corn or Mexican-style corn, 1/4 cup (28 g) of diced red onions, 1/2 cup (90 g) of diced tomatoes, and 1/4 teaspoon (0.5 g) of ground cumin. Taste the filling and add salt, pepper, and freshly chopped cilantro if you like. Enjoy your quick chicken filling in: Tostadas Taquitos Quesadillas Taco salad Burritos
Creamy chicken enchiladas
Stuff tortillas with a spicy chicken filling for homemade enchiladas. Preheat your oven to 375 °F (191 °C) and drain a 12-oz (354 g) can of chicken chunks and a 4-oz (113 g) can of diced green chilies. Mix the chicken and chilies in a bowl along with 1 14-oz (454 g) can of refried beans and half of a 14-oz (396 g) can of enchilada sauce. Spread the filling onto 6 to 8 tortillas and roll them up. Lay them in a big casserole dish and pour the rest of the enchilada sauce along with 1 more 14-oz (396 g) can over them. Then, bake the enchiladas for 20 minutes. Scatter a handful of shredded cheddar cheese over the enchiladas for an extra creamy taste.
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