18 Quick Healthy Canned Chicken Recipes Delicious

You’re in for a treat! Whether you’re pressed for time or simply looking for a hassle-free meal, these 18 quick and healthy canned chicken recipes are about to become your new go-tos. Perfect for busy weeknights or lazy weekends, each dish promises deliciousness without the fuss. Dive in and discover how versatile and satisfying canned chicken can be—your taste buds (and schedule) will thank you!

Healthy Canned Chicken Salad

Zesty and zippy, this Healthy Canned Chicken Salad is your ticket to a no-fuss, nutritious meal that doesn’t skimp on flavor. Perfect for those days when you’re too busy to cook but still want something delicious and wholesome.

Ingredients

• 2 cups canned chicken, drained
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup almonds, sliced

Instructions

1. In a large mixing bowl, combine the canned chicken, Greek yogurt, mayonnaise, and Dijon mustard. Mix until well blended. Tip: For a smoother texture, shred the chicken finely before mixing.
2. Add the celery, red onion, garlic powder, salt, black pepper, and lemon juice to the bowl. Stir until all ingredients are evenly distributed. Tip: Letting the salad sit for 10 minutes before serving enhances the flavors.
3. Fold in the sliced almonds for a crunchy texture. Tip: Toast the almonds lightly for an extra layer of flavor.
4. Serve chilled or at room temperature. For best results, refrigerate for at least 30 minutes before serving.

Kick back and enjoy the creamy yet crunchy texture of this salad, with its tangy and savory flavors shining through. It’s fantastic on its own, stuffed in a pita, or atop a bed of greens for a lighter option.

Quick Canned Chicken Stir-Fry

Kickstart your dinner with this ‘Quick Canned Chicken Stir-Fry’ that’s so easy, it practically cooks itself while you binge-watch your favorite show. Perfect for those nights when cooking feels like a chore, but takeout isn’t in the budget.

Ingredients

• 1 tbsp vegetable oil
• 1 cup canned chicken, drained
• 1/2 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1 cup cooked rice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 cup canned chicken to the skillet, breaking it apart with a spatula. Cook for 2 minutes until lightly browned. Tip: Don’t stir too often to get a nice sear.
3. Toss in 1/2 cup bell peppers and 1/2 cup broccoli florets. Stir-fry for 3 minutes until vegetables are crisp-tender. Tip: Cut veggies uniformly for even cooking.
4. Pour in 2 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp ginger powder. Stir to coat everything evenly and cook for another minute. Tip: Adjust heat if the sauce starts to evaporate too quickly.
5. Serve hot over 1 cup cooked rice. Zero effort, maximum flavor—this stir-fry is a crunchy, savory delight that pairs wonderfully with a sprinkle of sesame seeds or a dash of hot sauce for an extra kick.

Low-Carb Canned Chicken Lettuce Wraps

Mmm, let’s talk about turning that pantry staple into a showstopper with these Low-Carb Canned Chicken Lettuce Wraps. Perfect for when you’re craving something crunchy, creamy, and downright delicious without the carb coma.

Ingredients

• 1 can (12.5 oz) chicken, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 large lettuce leaves
• 1/4 cup shredded carrots
• 1/4 cup diced celery

Instructions

1. In a medium bowl, combine the drained canned chicken, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until well blended. Tip: For extra flavor, let the mixture sit in the fridge for 10 minutes before assembling.
2. Lay out the lettuce leaves on a clean surface. Spoon the chicken mixture evenly onto the center of each leaf.
3. Top each with shredded carrots and diced celery. Tip: For a crunchier texture, add the veggies right before serving to keep them fresh.
4. Gently fold the sides of the lettuce leaves over the filling, then roll from the bottom to enclose the filling completely. Tip: If the leaves are tearing, try using two leaves per wrap for extra strength.

Unbelievably easy, right? These wraps are a crunchy, creamy dream with a punch of flavor from the Dijon and garlic. Serve them on a platter for a fun, interactive meal or pack them for a picnic—they’re as versatile as they are delicious.

Healthy Canned Chicken Pasta Primavera

Just when you thought canned chicken couldn’t get any more exciting, we’re tossing it into a vibrant pasta primavera that’s as nutritious as it is delicious. This dish is a game-changer for busy bees looking for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 2 cups whole wheat pasta
• 1 tbsp olive oil
• 1 cup canned chicken, drained
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup red bell pepper, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 2 cups whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup canned chicken and 2 cloves minced garlic, sautéing for 2 minutes until garlic is fragrant.
3. Add 1 cup cherry tomatoes, 1 cup broccoli florets, and 1/2 cup red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp. Tip: Covering the skillet can speed up the cooking process.
4. Drain the pasta and add it to the skillet with the chicken and vegetables. Toss to combine.
5. Sprinkle with 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Toss again until everything is evenly coated. Tip: For extra flavor, let the dish sit for a minute off the heat before serving to allow the flavors to meld.

Unbelievably, this dish comes together with a perfect balance of creamy, cheesy goodness and the fresh crunch of veggies. Serve it up in a big bowl for a cozy night in, or pack it for lunch to impress your coworkers with your culinary prowess.

Spicy Canned Chicken Tacos

Spicy canned chicken tacos are here to save your weeknight dinners with a kick that’ll make your taste buds dance faster than a TikTok trend. Who knew pantry staples could throw such a flavorful fiesta?

Ingredients

• 1 can (12.5 oz) canned chicken, drained
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup salsa
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a skillet over medium heat (350°F).
2. Add the drained canned chicken to the skillet, breaking it apart with a spoon.
3. Sprinkle chili powder, cumin, garlic powder, onion powder, and cayenne pepper over the chicken. Stir to combine evenly.
4. Cook the chicken mixture for 5 minutes, stirring occasionally, until heated through and spices are fragrant.
5. Add salsa to the skillet, stirring to coat the chicken. Cook for an additional 2 minutes.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
7. Divide the spicy chicken mixture evenly among the tortillas.
8. Top each taco with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.

Flavorful, with a perfect crunch from the lettuce and a creamy coolness from the sour cream, these tacos are a testament to the magic of spicing up the mundane. Serve them with a side of guilt-free pride for pulling off such a delicious feat with pantry staples.

Healthy Canned Chicken Quinoa Bowl

Oh, the joys of discovering a meal that’s both ridiculously easy to whip up and sneakily nutritious! Our Healthy Canned Chicken Quinoa Bowl is here to save your weeknight dinners with minimal effort and maximum flavor. Let’s dive into this no-fuss, all-yum dish that’ll have you questioning why you ever bothered with complicated recipes.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 can (12.5 oz) chicken, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the drained canned chicken, breaking it apart with a spoon, and cook for 3-4 minutes until slightly browned.
5. In a large bowl, combine the cooked quinoa, chicken, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup finely chopped red onion.
6. Drizzle with 1 tbsp lemon juice, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
7. Top with 1/4 cup crumbled feta cheese and 2 tbsp chopped fresh parsley before serving. Tip: For an extra crunch, add a handful of toasted almonds or walnuts.

Every bite of this bowl is a delightful mix of textures—fluffy quinoa, tender chicken, crisp veggies, and creamy feta. Serve it chilled for a refreshing summer lunch or warm it up for a cozy dinner; either way, it’s a winner.

Quick Canned Chicken Soup

Who knew that a can of chicken could be the hero of your kitchen saga? This Quick Canned Chicken Soup is here to save your day with minimal fuss and maximum flavor, proving that great taste doesn’t always require fresh poultry.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (12.5 oz) canned chicken, drained
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1 cup uncooked egg noodles
• 1 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 4 cups chicken broth and bring to a boil over high heat.
5. Add 1 can drained canned chicken, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and 1/4 tsp black pepper to the pot. Reduce heat to medium and simmer for 10 minutes.
6. Tip: For a richer flavor, let the soup simmer covered for an extra 5 minutes.
7. Stir in 1 cup uncooked egg noodles and cook until noodles are tender, about 8 minutes.
8. Tip: To prevent noodles from becoming too soft, check them at the 6-minute mark.
9. Remove pot from heat and stir in 1 tbsp chopped fresh parsley.
10. Tip: For a brighter flavor, add a squeeze of lemon juice before serving.

Hearty and comforting, this soup boasts a delightful mix of tender noodles and savory chicken, all swimming in a richly seasoned broth. Serve it with a side of crusty bread for dipping, or jazz it up with a sprinkle of grated Parmesan for an extra flavor kick.

Healthy Canned Chicken Wrap

Who knew that a can of chicken could be the star of your next meal? This Healthy Canned Chicken Wrap is here to prove that quick, pantry-based meals can still pack a punch in both flavor and nutrition, all while keeping your taste buds dancing and your schedule free.

Ingredients

• 1 cup canned chicken, drained
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 whole wheat tortillas
• 1 cup mixed greens
• 1/2 avocado, sliced
• 1/4 cup shredded carrots

Instructions

1. In a medium bowl, combine the canned chicken, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Tip: For extra creaminess, let the mixture sit in the fridge for 10 minutes before assembling.
2. Lay out the whole wheat tortillas on a clean, flat surface. Divide the chicken mixture evenly between the two tortillas, spreading it out in the center.
3. Top each tortilla with mixed greens, avocado slices, and shredded carrots. Tip: For a crunchier texture, add a handful of sprouts or extra shredded carrots.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom up to encase all the fillings. Tip: If you’re meal prepping, wrap each tightly in parchment paper and refrigerate for up to 2 days.
5. Cut each wrap in half diagonally and serve immediately. Alternatively, for a fun twist, slice into pinwheels for a party-friendly appetizer.

Vibrant and satisfying, these wraps offer a delightful crunch from the fresh veggies against the creamy, savory chicken filling. Perfect for a quick lunch or a light dinner, they’re also a hit when served as bite-sized snacks at your next gathering.

Canned Chicken and Avocado Salad

Venture into the realm of ridiculously easy yet surprisingly gourmet with this Canned Chicken and Avocado Salad. It’s the culinary equivalent of a mic drop—minimal effort, maximum flavor, and perfect for those days when your ambition is as low as your grocery stock.

Ingredients

• 2 cups canned chicken, drained
• 1 large avocado, diced
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a large mixing bowl, combine the drained canned chicken and diced avocado.
2. Add the mayonnaise, lime juice, salt, and black pepper to the bowl. Tip: For a creamier texture, mash the avocado slightly before mixing.
3. Gently fold in the red onion and cilantro until evenly distributed. Tip: Soaking the red onion in cold water for 5 minutes before chopping can mellow its sharpness.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the salad with plastic wrap, pressing it directly onto the surface to prevent browning.

Perfect for picnics or a quick lunch, this salad boasts a creamy texture with a zesty kick. Serve it on toasted bread for a sandwich or scoop it onto a bed of greens for a lighter option.

Healthy Canned Chicken Fried Rice

Feast your eyes (and soon, your fork) on this ridiculously easy Healthy Canned Chicken Fried Rice that’s about to make your weeknight dinners a breeze. Who knew that a can of chicken could be the hero of your kitchen saga?

Ingredients

• 2 cups cooked brown rice
• 1 tbsp olive oil
• 1 cup canned chicken, drained
• 1/2 cup frozen peas and carrots
• 2 eggs, beaten
• 2 tbsp low-sodium soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 cup canned chicken to the skillet, breaking it apart with a spoon. Cook for 2 minutes until slightly browned. Tip: Don’t skip draining the chicken to avoid soggy rice.
3. Stir in 1/2 cup frozen peas and carrots. Cook for another 2 minutes until vegetables are tender.
4. Push the mixture to one side of the skillet. Pour 2 beaten eggs into the other side. Scramble the eggs for 1 minute, then mix everything together. Tip: Scrambling the eggs separately first ensures they’re perfectly cooked.
5. Add 2 cups cooked brown rice, 2 tbsp low-sodium soy sauce, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Stir well to combine. Cook for 3 minutes, stirring occasionally, until everything is heated through. Tip: Using day-old rice prevents mushiness—plan ahead!

Light, fluffy, and packed with flavor, this fried rice is a testament to the magic of pantry staples. Serve it in a hollowed-out pineapple for a tropical twist that’ll have everyone snapping pics before they dig in.

Quick Canned Chicken Burrito Bowl

Ever had one of those days where you’re staring into the abyss of your pantry, hoping for a culinary miracle? Well, grab that can of chicken because we’re about to turn your ‘meh’ into ‘more, please!’ with a Quick Canned Chicken Burrito Bowl that’s as easy as it is delicious.

Ingredients

• 1 cup cooked white rice
• 1 can (12.5 oz) chunk chicken, drained
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp taco seasoning
• 1 tbsp olive oil
• 1 lime, juiced

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add the drained canned chicken to the skillet, breaking it apart with a spoon. Sprinkle 1 tbsp taco seasoning over the chicken and stir to coat evenly. Cook for 3-4 minutes until heated through.
3. While the chicken cooks, warm the black beans and corn in a microwave-safe bowl for 1 minute, or until hot.
4. Fluff the cooked white rice with a fork and divide it between two bowls.
5. Top the rice with the seasoned chicken, warmed black beans, and corn.
6. Garnish with diced red onion, chopped cilantro, and shredded cheddar cheese.
7. Drizzle with sour cream and a squeeze of lime juice for that zesty finish.

Mmm, the result? A burrito bowl that’s a fiesta of flavors and textures—creamy, crunchy, and utterly satisfying. Serve it up with extra lime wedges on the side for those who dare to dial up the tang.

Healthy Canned Chicken Caesar Salad

Alright, let’s dive into a dish that’s as easy as opening a can but tastes like you’ve been slaving over a hot stove all day—Healthy Canned Chicken Caesar Salad. Perfect for those days when you’re too busy adulting to adult.

Ingredients

• 1 can (12.5 oz) chunk chicken breast, drained
• 2 cups romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1 tbsp lemon juice
• 1/2 tsp black pepper

Instructions

1. In a large mixing bowl, combine the drained canned chicken and chopped romaine lettuce.
2. Add the croutons and grated Parmesan cheese to the bowl. Tip: For extra crunch, toast the croutons in a dry pan over medium heat for 2 minutes before adding.
3. In a small bowl, whisk together the Caesar dressing and lemon juice. Tip: Fresh lemon juice elevates the flavor, but bottled works in a pinch.
4. Pour the dressing mixture over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for an even mix without bruising the lettuce.
5. Sprinkle black pepper over the salad and give it one final toss.

This salad strikes the perfect balance between creamy and crunchy, with the lemon juice adding a zesty kick that cuts through the richness of the dressing. Serve it in a hollowed-out bread bowl for a fun, edible presentation that’ll have everyone reaching for seconds.

Canned Chicken and Veggie Skillet

Unbelievably easy yet surprisingly delicious, this Canned Chicken and Veggie Skillet is your ticket to a no-fuss, flavor-packed meal that’ll make you question why you ever bothered with more complicated dishes. Perfect for those nights when you’re too tired to cook but too proud to order takeout.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced bell peppers
• 2 cups canned chicken, drained
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions and 1 cup diced bell peppers to the skillet. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
3. Tip: For extra flavor, let the veggies get a slight char by not stirring too often.
4. Add 2 cups canned chicken, drained, to the skillet. Break up any large chunks with a spoon.
5. Sprinkle 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper over the chicken and veggies. Stir to combine and cook for 2 minutes.
6. Tip: Taste and adjust seasoning now, but remember the cheese will add saltiness.
7. Evenly sprinkle 1 cup shredded cheddar cheese over the top. Cover the skillet with a lid and reduce heat to low. Let the cheese melt, about 2 minutes.
8. Tip: For a crispy cheese top, remove the lid and broil for 1-2 minutes, watching closely to prevent burning.
9. Remove from heat and let sit for 1 minute before serving.

Kick back and enjoy the creamy, cheesy goodness with a side of crusty bread or over a bed of rice for a heartier meal. The smoky paprika and garlic powder give it a depth of flavor that’ll have everyone asking for seconds.

Healthy Canned Chicken Enchiladas

Picture this: a dish so effortlessly delicious, it’ll make your weeknight dinners feel like a fiesta without the fuss. Healthy Canned Chicken Enchiladas are here to save the day, proving that great flavor doesn’t have to come with a side of guilt.

Ingredients

• 2 cups shredded canned chicken
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 8 whole wheat tortillas
• 1 1/2 cups enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onions and 1/2 cup diced green bell peppers, sautéing until soft, about 5 minutes.
3. Stir in 2 cups shredded canned chicken, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp garlic powder. Cook for another 2 minutes to blend the flavors.
4. Warm 8 whole wheat tortillas in the microwave for 20 seconds to make them pliable.
5. Divide the chicken mixture evenly among the tortillas, sprinkle with 1/2 cup shredded reduced-fat cheddar cheese, and roll them up tightly.
6. Place the rolled tortillas seam side down in the prepared baking dish. Pour 1 1/2 cups enchilada sauce evenly over the top and sprinkle with the remaining 1/2 cup cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with 1/4 cup chopped fresh cilantro before serving.

Get ready to dig into enchiladas that are perfectly hearty with a kick of spice, wrapped in a whole wheat hug. Serve them with a side of avocado slices for an extra creamy contrast, or keep it simple with a crisp green salad.

Quick Canned Chicken Quesadilla

Venture into the land of lazy gourmet with this Quick Canned Chicken Quesadilla that’s so easy, it practically makes itself while you binge-watch your favorite show. Perfect for those ‘I can’t even’ days, this recipe is your ticket to deliciousness without the drama.

Ingredients

• 1 cup canned chicken, drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tbsp sour cream
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 large flour tortillas
• 1 tbsp olive oil

Instructions

1. In a medium bowl, mix the canned chicken, cheddar cheese, red bell pepper, sour cream, cumin, garlic powder, and salt until well combined.
2. Heat a large skillet over medium heat (350°F) and brush with olive oil.
3. Place one flour tortilla in the skillet and spread the chicken mixture evenly over the tortilla.
4. Top with the second tortilla and press down gently.
5. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip the quesadilla.
6. Cook for another 3-4 minutes until the second side is golden brown and the cheese is melted.
7. Remove from the skillet and let it cool for 1 minute before slicing into wedges.

So there you have it—a quesadilla that’s crispy on the outside, gooey on the inside, and packed with flavor that’ll make you forget it started in a can. Serve it with a side of sarcasm and your favorite hot sauce for an extra kick.

Healthy Canned Chicken Stuffed Peppers

Just when you thought canned chicken was only for quick salads or sandwiches, we’re here to prove you wrong with a dish that’s as nutritious as it is delicious. These Healthy Canned Chicken Stuffed Peppers are your ticket to a fuss-free, flavor-packed meal that’ll have everyone asking for seconds.

Ingredients

• 4 large bell peppers
• 2 cups canned chicken, drained
• 1 cup cooked quinoa
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers with flat bottoms so they stand upright while baking.
3. In a large bowl, mix the canned chicken, cooked quinoa, cheddar cheese, diced onions, garlic powder, salt, and black pepper until well combined.
4. Spoon the chicken mixture evenly into the bell peppers, packing it down lightly. Tip: Don’t overfill the peppers; the quinoa will expand as it bakes.
5. Place the stuffed peppers in the prepared baking dish and drizzle with the remaining olive oil.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2-3 minutes.

Zesty and satisfying, these stuffed peppers offer a delightful crunch with every bite, thanks to the perfectly baked bell peppers. Serve them atop a bed of greens for an extra veggie boost or with a side of sour cream for a creamy contrast.

Canned Chicken and Sweet Potato Hash

Feast your eyes on this no-fuss, pantry-friendly delight that’s about to become your weeknight hero. Canned chicken and sweet potato hash is the lazy chef’s dream, combining convenience with a punch of flavor that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups diced sweet potato
• 1 tbsp olive oil
• 1 can (12.5 oz) chicken, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add 2 cups diced sweet potato to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Stir the sweet potatoes, then add 1 can drained chicken, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika. Mix well to combine.
4. Continue cooking for another 10 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is heated through.
5. For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
6. Tip: If the sweet potatoes are taking too long to soften, cover the skillet for a few minutes to steam them slightly.
7. Tip: Feel free to throw in some diced onions or bell peppers at the same time as the sweet potatoes for added flavor and color.
8. Tip: Serve with a fried egg on top for a protein-packed breakfast twist.

Who knew simplicity could taste so good? This hash boasts a delightful contrast between the creamy sweet potatoes and the savory chicken, with a smoky undertone that’s downright addictive. Try scooping it up with some toasted pita or folding it into a warm tortilla for an on-the-go meal that’s anything but boring.

Healthy Canned Chicken Zucchini Boats

Oh, the joys of finding a recipe that’s both ridiculously easy and secretly healthy! These Healthy Canned Chicken Zucchini Boats are here to save your weeknight dinners with minimal effort and maximum flavor. Let’s dive into making these adorable veggie vessels that are packed with protein and personality.

Ingredients

• 4 medium zucchinis
• 1 cup canned chicken, drained
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and scoop out the center to create a ‘boat’, leaving about a 1/4-inch border. Tip: Save the scooped zucchini for another recipe or chop it finely and mix it into the filling for extra moisture.
3. In a bowl, combine the canned chicken, mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
4. Brush the inside of each zucchini boat with olive oil to prevent sticking and enhance browning.
5. Evenly divide the chicken mixture among the zucchini boats, pressing down lightly to fill the cavity.
6. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the boats cool for 5 minutes before serving to allow the filling to set. Tip: Garnish with fresh herbs like parsley or basil for a pop of color and freshness.

Ready to impress? These zucchini boats boast a delightful contrast between the tender zucchini and the savory, cheesy chicken filling. Serve them atop a bed of quinoa for a complete meal, or alongside a crisp salad for a light lunch.

Summary

Exploring these 18 quick, healthy canned chicken recipes is a game-changer for busy home cooks across North America. Each dish promises deliciousness without the hassle, perfect for weeknight dinners or meal prep. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to spread the ease and yum.