20 Simple Meals You Can Create Using Canned Chicken

Canned chicken makes weeknight cooking so much easier when you need dinner fast. These recipes turn this pantry staple into amazing meals your family will love.

From creamy soups to hearty casseroles, you’ll discover how versatile canned chicken can be in your kitchen.

01. Hearty White Bean Chili

This creamy white chili warms you up on cold days with tender beans and melted cheese. Most ingredients come straight from your pantry, making it perfect for busy weeknights.

Ingredients:

• 2 cans chicken, drained and flaked
• 2 cans white beans, drained and rinsed
• 1 can diced green chiles
• 4 cups chicken broth
• 1 cup pepperjack cheese, shredded
• 1 medium onion, diced small
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste

How To Make Hearty White Bean Chili

1. Heat olive oil in a large pot over medium heat and add the diced onion. Cook for about 5 minutes until the onion becomes soft and clear, then add the minced garlic and cook for another minute. This creates a flavorful base for your chili that makes everything taste better.

2. Add the cumin and chili powder to the pot and stir for 30 seconds until you can smell the spices. Pour in the chicken broth, white beans, green chiles, and flaked chicken, then bring everything to a gentle boil. The spices need this quick cooking time to release their full flavor into the chili.

3. Turn the heat down to low and let the chili simmer for 15 minutes, stirring occasionally so nothing sticks to the bottom. Remove the pot from heat and stir in the shredded pepperjack cheese until it melts completely and makes the chili creamy and rich.

02. Keto Broccoli Chicken Soup

Rich and creamy soup that’s perfect for cold weather and low-carb diets. The cheddar cheese and heavy cream make this soup incredibly satisfying and filling.

Ingredients:

• 2 cans chicken, drained
• 4 cups fresh broccoli florets, chopped small
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 3 cups chicken broth
• 1 medium onion, diced
• 3 tablespoons butter
• 2 tablespoons cream cheese, softened
• 1 teaspoon garlic powder
• Salt and pepper to taste

How To Make Keto Broccoli Chicken Soup

1. Melt butter in a large soup pot over medium heat and add the diced onion. Cook for 4-5 minutes until the onion gets soft, then add the chopped broccoli and cook for another 3 minutes. The broccoli should start to turn bright green and smell fresh and delicious.

2. Pour in the chicken broth and bring to a boil, then add the canned chicken and garlic powder. Let everything simmer for 10 minutes until the broccoli becomes tender when you poke it with a fork, but don’t let it get mushy.

3. Turn the heat to low and stir in the cream cheese until it melts completely and disappears into the soup. Add the heavy cream and shredded cheddar cheese, stirring constantly until the cheese melts and creates a smooth, creamy soup that coats your spoon perfectly.

03. Spicy Buffalo Chicken Dip

This creamy, spicy dip disappears fast at parties and game day gatherings. The combination of cream cheese and buffalo sauce creates the perfect balance of heat and richness.

Ingredients:

• 2 cans chicken, drained and shredded
• 8 oz cream cheese, softened
• ½ cup buffalo wing sauce
• ½ cup ranch dressing
• 1 cup mozzarella cheese, shredded
• ½ cup cheddar cheese, shredded
• 2 green onions, chopped fine
• ¼ teaspoon garlic powder

How To Make Spicy Buffalo Chicken Dip

1. Preheat your oven to 375°F and grease a 9×13 baking dish so the dip won’t stick. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing, mixing until everything is smooth and well blended with no lumps.

2. Add the shredded chicken, half of the mozzarella cheese, half of the cheddar cheese, and the garlic powder to the cream cheese mixture. Stir everything together until the chicken is evenly coated and the cheese is mixed throughout the creamy base.

3. Spread the mixture into your prepared baking dish and top with the remaining mozzarella and cheddar cheese. Bake for 20-25 minutes until the top is golden brown and the dip is bubbling around the edges, then sprinkle with chopped green onions before serving hot.

04. Mexican Chicken Pozole Soup

This traditional Mexican soup comes together quickly with canned chicken and hominy. The rich broth and tender corn kernels make every spoonful satisfying and warming.

Ingredients:

• 2 cans chicken, drained
• 2 cans white hominy, drained and rinsed
• 6 cups chicken broth
• 1 can diced tomatoes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges for serving

How To Make Mexican Chicken Pozole Soup

1. Heat vegetable oil in a large pot over medium heat and add the chopped onion. Cook for 5 minutes until the onion becomes soft and starts to turn golden, then add the minced garlic and cook for another minute until it smells amazing.

2. Add the chili powder, cumin, and oregano to the pot and stir for 30 seconds until the spices become fragrant. Pour in the chicken broth, diced tomatoes, hominy, and canned chicken, then bring everything to a rolling boil.

3. Reduce heat to medium-low and let the soup simmer for 20 minutes so all the flavors can blend together beautifully. Taste and add salt and pepper as needed, then serve hot with lime wedges on the side for squeezing into each bowl.

05. Sweet and Savory Cuban Chicken

This Cuban-inspired dish combines olives and raisins for an amazing sweet and salty flavor. The unique combination creates a dinner that’s both exotic and comforting at the same time.

Ingredients:

• 2 cans chicken, drained
• ½ cup green olives, sliced
• ½ cup golden raisins
• 1 can diced tomatoes
• 1 medium onion, sliced thin
• 1 bell pepper, cut into strips
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• ½ teaspoon oregano
• ¼ cup white wine or chicken broth
• Salt and pepper to taste

How To Make Sweet and Savory Cuban Chicken

1. Heat olive oil in a large skillet over medium heat and add the sliced onion and bell pepper strips. Cook for 6-8 minutes, stirring occasionally, until the vegetables become soft and the onion starts to turn golden brown around the edges.

2. Add the minced garlic, cumin, and oregano to the skillet and stir for about 1 minute until you can smell the spices. Pour in the white wine and let it bubble for 2 minutes, then add the diced tomatoes and let everything simmer together.

3. Stir in the canned chicken, sliced olives, and raisins, then reduce heat to low and cover the skillet. Let everything cook together for 10-15 minutes until the flavors blend and the sauce thickens slightly, creating the perfect balance of sweet and salty flavors.

06. Quick Chicken Pot Pie

This shortcut pot pie gets dinner on the table in just 45 minutes total. Using refrigerated biscuits as the topping makes this classic comfort food incredibly easy to prepare.

Ingredients:

• 2 cans chicken, drained
• 1 tube refrigerated biscuits
• 1 bag frozen mixed vegetables, thawed
• 1 can cream of chicken soup
• ½ cup milk
• 1 cup cheddar cheese, shredded
• 1 medium onion, diced
• 2 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon thyme
• Salt and pepper to taste

How To Make Quick Chicken Pot Pie

1. Preheat your oven to 400°F and melt butter in a large oven-safe skillet over medium heat. Add the diced onion and cook for 4 minutes until it becomes soft, then stir in the thawed mixed vegetables and cook for another 2 minutes.

2. Add the canned chicken, cream of chicken soup, milk, garlic powder, and thyme to the skillet. Stir everything together until well combined, then bring the mixture to a gentle simmer and let it bubble for 3-4 minutes until it starts to thicken.

3. Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top, then arrange the refrigerated biscuits on top of the cheese. Bake for 15-20 minutes until the biscuits turn golden brown and the filling is bubbling hot around the edges.

07. No-Cook Chicken Avocado Cups

These fresh avocado cups need no cooking and make perfect appetizers or light meals. The lime juice and cilantro give the chicken a bright, zesty flavor that pairs beautifully with creamy avocado.

Ingredients:

• 2 cans chicken, drained and flaked
• 4 large ripe avocados, halved and pitted
• ¼ cup fresh cilantro, chopped fine
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ cup red onion, minced very fine
• 2 tablespoons olive oil
• Salt and pepper to taste

How To Make No-Cook Chicken Avocado Cups

1. In a medium bowl, combine the flaked chicken, chopped cilantro, minced red onion, lime juice, olive oil, chili powder, and cumin. Mix everything together gently until the chicken is evenly coated with the spices and the mixture smells fresh and zesty.

2. Cut the avocados in half and remove the pits, then scoop out a little extra flesh from the center to make room for the chicken filling. Save the scooped avocado flesh and mash it into the chicken mixture for extra creaminess and flavor.

3. Season the chicken mixture with salt and pepper to taste, then spoon it generously into each avocado half. Serve immediately while the avocados are fresh and the flavors are bright, or cover and chill for up to 2 hours before serving.

08. Five-Can Tortilla Soup

This pantry-friendly soup uses just five canned ingredients for maximum convenience. Keep these items stocked and you’ll always be minutes away from a satisfying, flavorful meal.

Ingredients:

• 2 cans chicken, drained
• 1 can diced tomatoes with juice
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 4 cups chicken broth
• 1 packet taco seasoning
• Tortilla chips for serving
• Shredded cheese for topping
• Sour cream for serving

How To Make Five-Can Tortilla Soup

1. Pour all the ingredients except the toppings into a large pot and stir everything together until well combined. The taco seasoning will distribute throughout the liquid and give the soup its amazing Mexican flavor without any extra work from you.

2. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 15-20 minutes. This simmering time allows all the flavors to blend together and creates a rich, satisfying broth that tastes like it cooked all day.

3. Taste the soup and adjust seasoning if needed, then ladle into bowls and top with crushed tortilla chips, shredded cheese, and a dollop of sour cream. The contrast between the hot soup and cool toppings makes every bite perfect.

09. Easy Chicken Jambalaya

This quick version of the classic Louisiana dish brings all the flavors without the long cooking time. The rice absorbs all the spicy, savory flavors while the chicken adds hearty protein to every bite.

Ingredients:

• 2 cans chicken, drained
• 1 cup long-grain white rice, uncooked
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon thyme
• Salt and pepper to taste

How To Make Easy Chicken Jambalaya

1. Heat vegetable oil in a large, heavy-bottomed pot over medium heat and add the diced onion, bell pepper, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables become soft and the onion turns translucent and fragrant.

2. Add the minced garlic, paprika, cayenne pepper, and thyme to the pot and stir for 1 minute until the spices smell amazing. Pour in the uncooked rice and stir it around for 2-3 minutes until each grain gets coated with the spicy vegetable mixture.

3. Add the diced tomatoes, chicken broth, and canned chicken to the pot and bring everything to a boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid, creating a perfect one-pot meal.

10. Creamy Hot Chicken Dip

This warm, cheesy dip is perfect for entertaining and tastes amazing with crusty French bread. The combination of cream cheese and sour cream creates an incredibly rich and satisfying appetizer.

Ingredients:

• 2 cans chicken, drained and flaked
• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 packet onion soup mix
• 2 tablespoons mayonnaise
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper

How To Make Creamy Hot Chicken Dip

1. Preheat your oven to 350°F and grease a 9×9 baking dish. In a large bowl, mix together the softened cream cheese, sour cream, and mayonnaise until the mixture is completely smooth and creamy with no lumps remaining.

2. Stir in the flaked chicken, onion soup mix, garlic powder, black pepper, and half of both the mozzarella and parmesan cheese. Mix everything together until the chicken is evenly distributed and coated with the creamy mixture.

3. Spread the mixture into your prepared baking dish and top with the remaining mozzarella and parmesan cheese. Bake for 25-30 minutes until the top is golden brown and the dip is bubbling hot throughout, then serve immediately with bread or crackers.

11. Crispy Baked Chicken Taquitos

These baked taquitos are much healthier than fried versions but just as crispy and delicious. You can easily customize the spices to match your family’s taste preferences perfectly.

Ingredients:

• 2 cans chicken, drained and shredded
• 12 corn tortillas
• 1 cup Mexican cheese blend, shredded
• 4 oz cream cheese, softened
• 1 can diced green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ cup vegetable oil
• Salt to taste

How To Make Crispy Baked Chicken Taquitos

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix together the shredded chicken, softened cream cheese, diced green chiles, cumin, chili powder, garlic powder, and half of the Mexican cheese until everything is well combined.

2. Warm the corn tortillas in the microwave for 30 seconds to make them easier to roll without cracking. Place about 2 tablespoons of the chicken mixture along one edge of each tortilla, then roll tightly and place seam-side down on your prepared baking sheet.

3. Brush the tops of the taquitos with vegetable oil and sprinkle with the remaining cheese and a pinch of salt. Bake for 15-20 minutes until the tortillas are golden brown and crispy, turning once halfway through for even browning on all sides.

12. Tangy Asian Noodle Salad

This refreshing noodle salad tastes great hot or cold, making leftovers perfect for lunch. The tangy dressing and crunchy vegetables create an exciting mix of textures and flavors in every bite.

Ingredients:

• 2 cans chicken, drained and flaked
• 8 oz rice noodles, cooked and cooled
• 1 red bell pepper, sliced thin
• 1 cucumber, julienned
• 2 carrots, shredded
• ¼ cup rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• ¼ cup peanuts, chopped
• 2 green onions, sliced

How To Make Tangy Asian Noodle Salad

1. Cook the rice noodles according to package directions, then drain and rinse with cold water until they’re completely cool. This stops the cooking process and prevents the noodles from getting mushy when you mix them with the other ingredients.

2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger until the honey dissolves completely and the dressing is smooth. This tangy dressing is what makes the whole salad come alive with flavor.

3. In a large serving bowl, combine the cooled noodles, flaked chicken, sliced bell pepper, julienned cucumber, and shredded carrots. Pour the dressing over everything and toss gently until all ingredients are coated, then top with chopped peanuts and sliced green onions before serving.

13. Healthy Avocado Chicken Salad

Creamy avocado replaces mayonnaise in this lighter version of chicken salad. The result is a fresh, healthy dish that’s packed with good fats and incredible flavor.

Ingredients:

• 2 cans chicken, drained and flaked
• 2 ripe avocados, mashed
• 2 tablespoons lime juice, fresh
• ¼ cup red onion, minced fine
• 2 celery stalks, diced small
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste

How To Make Healthy Avocado Chicken Salad

1. In a large bowl, mash the ripe avocados with a fork until they’re creamy but still have some small chunks for texture. Add the lime juice immediately and stir it in well to prevent the avocado from turning brown and to add bright, fresh flavor.

2. Add the flaked chicken, minced red onion, diced celery, chopped cilantro, minced jalapeño, garlic powder, and cumin to the mashed avocado. Gently fold everything together until the chicken is well coated with the creamy avocado mixture.

3. Season with salt and pepper to taste, then serve immediately for the best flavor and color. You can also cover and refrigerate for up to 2 hours, but the avocado will start to darken after that even with the lime juice.

14. Portable Chicken Pot Pies

These individual hand pies are perfect for busy families on the go. Each one is a complete meal wrapped in flaky pastry that you can eat with your hands.

Ingredients:

• 2 cans chicken, drained
• 2 refrigerated pie crusts
• 1 cup frozen mixed vegetables, thawed
• 1 can cream of mushroom soup
• ½ cup sour cream
• 1 cup cheddar cheese, shredded
• 1 medium onion, diced fine
• 2 tablespoons butter
• 1 teaspoon thyme
• 1 egg, beaten for brushing
• Salt and pepper to taste

How To Make Portable Chicken Pot Pies

1. Preheat your oven to 400°F and melt butter in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until soft, then stir in the thawed mixed vegetables and cook for another 2 minutes until heated through.

2. Add the canned chicken, cream of mushroom soup, sour cream, thyme, and half of the cheddar cheese to the skillet. Stir everything together and cook for 3-4 minutes until the mixture is hot and thick, then remove from heat and let it cool slightly.

3. Roll out the pie crusts and cut each into 4 circles, then place filling on half of each circle and top with remaining cheese. Fold the dough over, seal the edges with a fork, brush tops with beaten egg, and bake for 20-25 minutes until golden brown and flaky.

15. Italian Chicken Parmesan Bake

This easy casserole captures all the flavors of chicken parmesan without the frying. The marinara sauce and melted cheese create a comforting dinner that everyone will love.

Ingredients:

• 2 cans chicken, drained
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 cup panko breadcrumbs
• 8 oz cream cheese, softened
• ¼ cup Italian seasoning
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

How To Make Italian Chicken Parmesan Bake

1. Preheat your oven to 375°F and grease a 9×13 baking dish. In a large bowl, mix together the softened cream cheese, minced garlic, Italian seasoning, and 1 cup of marinara sauce until smooth and well combined.

2. Add the canned chicken to the cream cheese mixture and stir until the chicken is completely coated. Spread this mixture into your prepared baking dish, then pour the remaining marinara sauce over the top and sprinkle with both cheeses.

3. In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated, then sprinkle over the cheese layer. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges, creating a perfect crispy topping.

16. Classic Chicken Salad

This traditional chicken salad is perfect for picnics, potlucks, and patio lunches. The combination of crunchy celery and sweet grapes creates the perfect texture and flavor balance.

Ingredients:

• 2 cans chicken, drained and flaked
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 2 celery stalks, diced fine
• ½ cup red grapes, halved
• ¼ cup sliced almonds, toasted
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• Salt and pepper to taste

How To Make Classic Chicken Salad

1. In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and garlic powder until the mixture is smooth and creamy. This dressing base gives the chicken salad its classic rich and tangy flavor that everyone loves.

2. Add the flaked chicken, diced celery, and halved grapes to the dressing and gently fold everything together until the chicken is evenly coated. The grapes add a sweet surprise that balances the savory flavors perfectly.

3. Season with salt and pepper to taste, then fold in the toasted almonds just before serving to keep them crunchy. Serve on croissants, with crackers, or on your favorite bread for a delicious and satisfying meal.

17. Simple Chicken and Rice Skillet

This one-pan dinner combines tender rice with seasoned chicken for ultimate comfort food. Adding frozen peas gives extra color, nutrition, and a pop of sweetness to every bite.

Ingredients:

• 2 cans chicken, drained
• 1½ cups long-grain white rice, uncooked
• 3 cups chicken broth
• 1 cup frozen peas
• 1 medium onion, diced
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon thyme
• Salt and pepper to taste

How To Make Simple Chicken and Rice Skillet

1. Melt butter in a large skillet over medium heat and add the diced onion. Cook for 4-5 minutes until the onion becomes soft and translucent, then add the uncooked rice and stir for 2 minutes until each grain is coated with butter.

2. Pour in the chicken broth and add the garlic powder, paprika, and thyme, then bring everything to a boil. Add the canned chicken, reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

3. Remove the skillet from heat and stir in the frozen peas, then cover again and let sit for 5 minutes. The peas will steam perfectly in the residual heat, staying bright green and adding the perfect finishing touch to this comforting meal.

18. Hot Buffalo Chicken Dip

This crowd-pleasing dip is incredibly easy to make and always disappears fast. The spicy buffalo flavor combined with creamy cheese makes it irresistible for parties and game day.

Ingredients:

• 2 cans chicken, drained and shredded
• 8 oz cream cheese, softened
• ½ cup buffalo sauce
• ½ cup sour cream
• 1 cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• ¼ cup green onions, chopped
• 1 teaspoon garlic powder

How To Make Hot Buffalo Chicken Dip

1. Preheat your oven to 375°F and grease an 8×8 baking dish. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and sour cream, mixing until completely smooth and no lumps remain.

2. Stir in the shredded chicken, garlic powder, and half of both the cheddar and mozzarella cheese until everything is well combined. The mixture should be creamy and evenly mixed with chicken throughout.

3. Spread the mixture into your prepared baking dish and top with the remaining cheese. Bake for 20-25 minutes until hot and bubbly, then sprinkle with chopped green onions and serve immediately with chips or crackers.

19. Fresh Cucumber Chicken Wraps

These refreshing appetizers feature crispy cucumber ribbons and crunchy pretzel pieces. The combination of textures makes each bite interesting, and they’re perfect for hot summer days.

Ingredients:

• 1 can chicken, drained and flaked
• 2 large English cucumbers
• 1 large tomato, seeded and diced
• ¼ cup cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• ½ cup mini pretzels, crushed
• 2 tablespoons lemon juice
• Salt and pepper to taste

How To Make Fresh Cucumber Chicken Wraps

1. Use a vegetable peeler or mandoline to slice the cucumbers lengthwise into thin, wide ribbons. You want them thin enough to roll but thick enough not to tear when you handle them, so practice with a few slices first.

2. In a medium bowl, mix together the flaked chicken, softened cream cheese, mayonnaise, chopped dill, and lemon juice until smooth and creamy. Gently fold in the diced tomato and season with salt and pepper to taste.

3. Place about 1 tablespoon of the chicken mixture at one end of each cucumber ribbon, sprinkle with crushed pretzels for crunch, then carefully roll up the cucumber around the filling. Secure with toothpicks if needed and serve immediately for the best texture.

20. Ranch Chicken Pasta Salad

Dry ranch seasoning is the secret ingredient that makes this pasta salad extra flavorful. You can easily add whatever vegetables you have on hand to customize it perfectly.

Ingredients:

• 2 cans chicken, drained
• 12 oz elbow macaroni, cooked and cooled
• 1 packet ranch dressing mix
• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 cup cheddar cheese, cubed small
• 1 cup cherry tomatoes, halved
• ½ cup red onion, diced fine
• 2 tablespoons milk
• Salt and pepper to taste

How To Make Ranch Chicken Pasta Salad

1. Cook the elbow macaroni according to package directions, then drain and rinse with cold water until completely cool. This prevents the pasta from getting mushy and stops it from absorbing too much dressing when you mix everything together.

2. In a large bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, and milk until smooth and creamy. This homemade ranch dressing tastes so much better than store-bought and coats all the ingredients perfectly.

3. Add the cooled pasta, canned chicken, cubed cheese, halved cherry tomatoes, and diced red onion to the dressing. Toss everything together gently until all ingredients are evenly coated, then refrigerate for at least 30 minutes before serving to let the flavors blend together.

Final Thoughts

These canned chicken recipes prove that convenient ingredients can create amazing meals your family will love. From creamy soups to hearty casseroles, there’s something here for every taste and occasion.

Keep a few cans of chicken in your pantry and you’ll always be ready to whip up a delicious dinner, even on your busiest nights.