Canned Chicken Recipes: 12 Easy Meals From Food Bank Staples

Quick answer: The easiest canned chicken recipes are chicken salad, buffalo chicken dip, quesadillas, chicken and rice, chicken noodle casserole, chicken and dumplings and chicken tortilla soup. Every recipe below starts with one 12.5-ounce can, the size USDA sends to food banks for fiscal year 2027.¹ Most of the other ingredients come from the same USDA list.

You can find food pantries with canned goods in every state.

Why do food banks give out canned chicken?

It comes from USDA. Canned chicken in 12.5-ounce cans is on USDA's fiscal year 2027 list of foods for The Emergency Food Assistance Program (TEFAP).¹ In PantryPath's directory, 3,064 of the 5,338 confirmed pantries that list their items say they give out canned goods, and 1,907 list meat and poultry.²

The same can is on the list for the Commodity Supplemental Food Program (CSFP), the monthly food box for adults 60 and older.³ Read the TEFAP guide to see how USDA food reaches pantries, or the CSFP guide to see who qualifies. To find pantries that also hand out fresh or frozen chicken, see food pantries with meat and poultry.

What can you make with canned chicken?

Use canned chicken anywhere a recipe calls for cooked, shredded chicken or rotisserie chicken: salads, dips, wraps, casseroles, soups and skillet dinners. USDA suggests sandwiches, casseroles, soups and salads.⁴ The table shows the 12 recipes and which of their staples are on the TEFAP list.

Recipe	Serves	Cooking	TEFAP staples it uses
1. Chicken salad	4	None	Chicken, crackers
2. Buffalo chicken dip	6	Oven or slow cooker	Chicken, cheddar
3. Chicken quesadillas	4	Skillet	Chicken, tortillas, cheddar, black beans
4. Chicken, black bean and rice skillet	5	One pan	Chicken, rice, black beans, corn, diced tomatoes, cheddar
5. Cheesy chicken and rice casserole	6	Oven	Chicken, rice, cream of chicken soup, mixed vegetables, milk, cheddar, crackers
6. Chicken noodle casserole	6	Oven	Chicken, egg noodles, cream of chicken soup, peas, milk, cheddar
7. Chicken and dumplings	8	Stove and oven	Chicken, flour, oil, peas, egg, milk
8. Chicken pot pie	6	Oven	Chicken, cream of chicken soup, mixed vegetables, bakery mix, milk
9. Chicken mac and cheese	3	Stove	Chicken, macaroni and cheese, peas
10. Chicken tortilla soup	6	Stove	Chicken, black beans, corn, diced tomatoes, tortillas
11. Chicken noodle soup	6	Stove	Chicken, egg noodles, oil
12. Chicken patties	4	Skillet or air fryer	Chicken, egg, crackers, oil

Source: USDA Foods Available List for TEFAP, fiscal year 2027, updated October 16, 2026. What a pantry has on a given day depends on what its food bank ordered.¹

Is canned chicken already cooked?

Yes. Canned chicken is fully cooked, so it is safe to eat without heating.⁴ Commercial canning heats food in sealed cans to 250°F, which kills germs and leaves the food sterile until you open it.⁵ That is true of store brands and of the USDA cans in a pantry box.

Because the chicken is already cooked, add it near the end of a recipe and heat it through. If you heat it, serve it right away or refrigerate the leftovers in a container that is not metal.⁴

Are you supposed to rinse canned chicken?

Always drain it. Rinsing is optional and lowers the salt. The FDA advises rinsing sodium-containing canned foods, such as beans and tuna, because it removes some of the sodium.⁸ Rinse in a strainer, then press out the water so salads and patties are not soggy.

How do you make chicken salad with canned chicken?

Drain one can, flake it with a fork, and mix it with mayonnaise and something crunchy. No cooking is needed. USDA's own version, "Hearty Chicken Salad," adds onion, apple and celery and uses just 2 tablespoons of mayonnaise for 4 servings.⁴

1. Classic canned chicken salad

You need: 1 can (12.5 oz) chicken, drained; ⅓ cup mayonnaise; 1 celery rib or ¼ cup onion, diced; 1 small apple, diced, or ¼ cup raisins (optional); ½ teaspoon black pepper.

1. Flake the chicken in a bowl with a fork.
2. Stir in the mayonnaise, celery or onion, apple and pepper.
3. Serve on bread, crackers, a tortilla or lettuce leaves.

Serves 4. Refrigerate leftovers and eat them within 3 to 4 days.⁵ USDA notes the same mix works for tuna salad: leave out the fruit and add 1 or 2 chopped boiled eggs.⁴

How do you make canned chicken salad taste better?

Drain the chicken well, then add acid and crunch. A squeeze of lemon juice, a spoon of pickle relish or mustard, chopped grapes or pecans, and a pinch of garlic powder all help. Chill it for 30 minutes before serving so the flavors blend.

Easy canned chicken recipes for lunch and snacks

These two take 25 minutes or less and need one pan or a small baking dish.

2. Buffalo chicken dip with canned chicken

You need: 1 can chicken, drained; 8 oz cream cheese, softened; ½ cup hot sauce; ½ cup ranch dressing; 1 cup shredded cheddar.

1. Heat the oven to 350°F. Stir everything together in a small baking dish.
2. Bake about 20 minutes, until bubbling and hot in the center.
3. Serve with crackers, celery sticks or tortilla chips.

Serves 6 as a snack. For crockpot buffalo chicken dip, cook it on low for about 2 hours, stirring once. Reheat leftovers to 165°F.⁶

3. Canned chicken quesadillas

You need: 1 can chicken, drained; ½ cup salsa; 1 cup shredded cheddar; half a can of black beans, rinsed (optional); 8 tortillas.

Steps: Mix the chicken, salsa and beans. Spread a quarter of it and a quarter of the cheese on 4 tortillas, and top each with another tortilla. Cook in a dry skillet over medium heat for 2 to 3 minutes per side, until the cheese melts. Serves 4. In an air fryer, cook at about 370°F and flip once.

Canned chicken and rice recipes for dinner

Rice turns one can into dinner for five or six. The skillet cooks the rice with everything else; the casserole uses rice you already cooked.

4. One-pan chicken, black bean and rice skillet

You need: 1 cup uncooked long-grain white rice; 1 can chicken, drained; 1 can (15.5 oz) black beans, rinsed; 1 can (15.5 oz) corn, drained; 1 can (15.5 oz) diced tomatoes with their juice; 1¾ cups water or low-sodium broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1 cup shredded cheddar.

1. Stir everything except the cheese together in a large skillet with a lid.
2. Bring to a boil, cover, and turn the heat to low. Simmer 18 to 20 minutes without lifting the lid.
3. Turn off the heat and let it sit, covered, 5 minutes. Fluff, top with the cheese, and cover until it melts.

Serves 5. Spoon it into tortillas for burritos, or eat it as a burrito bowl.

5. Cheesy chicken and rice casserole

You need: 3 cups cooked rice; 1 can chicken, drained; 1 can (10.5 oz) condensed cream of chicken soup; ½ cup milk; 1 can (15.5 oz) mixed vegetables, drained, or 2 cups frozen broccoli; 1 cup shredded cheddar; ½ teaspoon garlic powder; ½ cup crushed crackers.

1. Heat the oven to 350°F. Mix everything except the crackers in a greased 9-by-13-inch dish.
2. Sprinkle the crackers on top.
3. Bake 25 to 30 minutes, until bubbling. Casseroles with poultry should reach 165°F.⁶

Serves 6. The TEFAP version of the soup is reduced sodium.¹

Canned chicken casserole recipes

These three are comfort-food bakes. Each one feeds a family from a single can.

6. Chicken noodle casserole

You need: 8 oz egg noodles; 1 can chicken, drained; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup milk; 1 can (15.5 oz) peas, drained, or 1½ cups frozen peas; 1 cup shredded cheddar; ½ cup crushed crackers.

1. Heat the oven to 350°F. Boil the noodles until just tender and drain.
2. Stir the soup and milk together, then fold in the noodles, chicken, peas and half the cheese.
3. Spread in a greased 9-by-13-inch dish, top with the rest of the cheese and the crackers, and bake 20 to 25 minutes, to 165°F.⁶

Serves 6. For a stovetop version with no oven, see the creamy chicken and noodles in our canned beans and pantry recipes.

7. Chicken and dumplings casserole (USDA recipe)

This one comes from USDA's canned chicken fact sheet.⁴

You need: 3 tablespoons vegetable oil; 1 cup each chopped onion, carrot and celery; 3 cups low-sodium chicken broth; 3 tablespoons flour; 2 cups drained canned chicken; 1 cup frozen peas; salt and pepper. Dumplings: 1 cup flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 egg; ⅓ cup milk.

1. Cook the onion, carrot and celery in the oil over medium-high heat until soft.
2. Stir a little broth into the 3 tablespoons of flour until smooth, then mix in the rest of the broth. Add it to the pan and stir over medium heat until it thickens.
3. Add the chicken, peas, salt and pepper, and keep it warm on low.
4. For the dumplings, mix the flour, baking powder and salt. Beat the egg into the milk and stir it in.
5. Pour the chicken mixture into an oiled casserole dish and drop the dough on top by spoonfuls.
6. Bake uncovered at 400°F for 15 minutes, until the dumplings are golden.⁴

Makes 8 servings.⁴

8. Chicken pot pie with a biscuit top

You need: 1 can chicken, drained; 1 can (10.5 oz) condensed cream of chicken soup; 1 can (15.5 oz) mixed vegetables, drained; ½ cup milk; ½ teaspoon pepper; biscuit dough for 6 to 8 biscuits, made from bakery mix by the bag's directions or from a tube.

1. Heat the oven to the temperature on the biscuit package. Stir the chicken, soup, vegetables, milk and pepper together in a greased 8-inch square dish.
2. Lay the biscuits on top.
3. Bake until the biscuits are golden and the filling bubbles, about 20 to 25 minutes. The filling should reach 165°F.⁶

Serves 6. Bakery mix is on the TEFAP list too, so many pantry boxes cover the whole recipe.¹

Canned chicken pasta recipes

9. Chicken mac and cheese

You need: 1 box (7.25 oz) macaroni and cheese, plus the milk and butter or oil its box calls for; 1 can chicken, drained; 1 cup frozen or drained canned peas.

Steps: Make the macaroni and cheese by the box directions. Stir in the chicken and peas and heat 2 to 3 minutes. Serves 3. The 7.25-ounce box is the size on the TEFAP list.¹ For a red-sauce version, toss the chicken with cooked spaghetti and warmed spaghetti sauce.

Canned chicken soup recipes

Soup stretches one can the furthest. Soups keep their best quality for 2 to 3 months in the freezer.⁹

10. Chicken tortilla soup

You need: 1 can chicken, drained; 1 can (15.5 oz) black beans, rinsed; 1 can (15.5 oz) corn, drained; 1 can (15.5 oz) diced tomatoes with their juice; 3 cups low-sodium broth or water; 1 tablespoon chili powder; 1 teaspoon cumin; 2 tortillas, cut in strips; shredded cheddar for topping.

Steps: Simmer everything but the tortillas and cheese for 15 minutes. Toast the tortilla strips in a dry skillet until crisp. Top each bowl with strips and cheese. Serves 6.

11. Chicken noodle soup

You need: 1 tablespoon oil; 1 onion, 2 carrots and 2 celery ribs, chopped; 6 cups low-sodium chicken broth; 2 cups egg noodles; 1 can chicken, drained; ½ teaspoon dried thyme; pepper.

Steps: Soften the vegetables in the oil for 5 minutes. Add the broth and thyme and simmer 10 minutes. Add the noodles and cook 6 to 8 minutes, then stir in the chicken and heat 2 minutes. Serves 6.

Canned chicken patties and nuggets

12. Chicken patties

You need: 1 can chicken, drained and pressed dry; 1 egg; ½ cup crushed crackers; 1 tablespoon mustard or mayonnaise; ½ teaspoon garlic powder; 2 tablespoons oil.

Steps: Mash everything but the oil and shape 8 small patties, or 16 nuggets. Fry in the oil over medium heat for 3 to 4 minutes per side, until golden. Because they hold raw egg, cook them to 160°F in the center.⁶ Serves 4. For air fryer chicken patties, cook at 400°F and flip halfway.

More quick ideas with no recipe

• BBQ chicken sandwiches: warm the chicken with barbecue sauce and pile it on buns.
• Chicken fried rice: stir-fry leftover rice with an egg, frozen peas, the chicken and soy sauce.
• Wraps: roll the chicken in a tortilla with lettuce, tomato and ranch.
• Stretch a can of soup: add half a can of chicken to vegetable or tomato soup for more protein.
• Burrito bowls: layer rice, beans, the chicken, salsa and cheese.

Is canned chicken healthy?

Yes, with one catch: salt. Chicken supplies protein, B vitamins, vitamin E, iron, zinc and magnesium.⁴ USDA's sheet for the canned white-meat chicken it sends to schools lists 38 calories, 6 grams of protein, 2 grams of fat and 143 milligrams of sodium per drained ounce, with no carbohydrates.⁷

A 3-ounce portion of that chicken has about 114 calories, 18 grams of protein and 429 milligrams of sodium.⁷ That is about 19% of the sodium Daily Value of 2,300 milligrams, and the FDA calls 20% or more per serving high.⁸ Brands differ, so check the label on your can.

For healthy canned chicken recipes, keep the rest of the dish low in salt:

• Rinse the chicken and any canned beans.⁸
• Use the low-sodium and no-salt-added canned vegetables, beans and tomatoes from the TEFAP list when you have them.¹
• At the store, "low sodium" means 140 milligrams or less per serving, and "reduced sodium" means at least 25% less than the regular product.⁸
• Season with garlic powder, pepper, chili powder, cumin and lemon instead of extra salt.

How long does canned chicken last?

Unopened, 2 to 5 years on the shelf. Opened, 3 to 4 days in the fridge.⁵ USDA lists canned meat and poultry as low-acid canned goods, which keep that long when stored in a cool, dry place below 85°F.⁵

• The date on the can: it is for quality, not safety.⁵
• After opening: you can refrigerate leftovers in the can, but a glass or plastic container keeps the flavor better.⁵ USDA's fact sheet says to use a covered container that is not metal.⁴
• Dents: a small dent is fine if the can is otherwise in good shape. Throw out deeply dented cans and any can with a sharp dent on a seam.⁵
• Never use: cans that bulge, leak or spurt liquid when opened, or food that smells bad. Do not taste it.⁵

Frequently Asked Questions

Can you freeze canned chicken?

Yes, once it is out of the can. USDA says not to freeze food in the can, but you can freeze it after you take it out.⁹ Cooked poultry keeps its best quality for about 4 months at 0°F.⁹ Skip freezing chicken salad: mayonnaise does not freeze well.⁹ Our guide to freezing food bank food covers cheese, milk and meat.

Can you heat canned chicken in the microwave?

Yes. Move it to a microwave-safe dish first, since the can is metal. Serve it right away or refrigerate the leftovers in a non-metal container.⁴

Can you put canned chicken in a crockpot?

Yes. Because it is already cooked, add it in the last 30 minutes of a soup or chili so it does not turn to shreds. Dishes with poultry should reach 165°F.⁶

Can you use canned chicken instead of rotisserie chicken?

Yes. Swap one drained can into any recipe that calls for cooked, shredded chicken. Canned chicken is softer, so it works best in salads, dips, soups and casseroles rather than as a main piece of meat.

Can you buy canned chicken with SNAP?

Yes. SNAP covers meat, poultry and fish, including canned chicken.¹⁰ See what food stamps can buy for the full list.

What are cheap chicken meals for a family?

The rice skillet, the rice casserole and the tortilla soup each feed 5 or 6 people from one can of chicken. For more priced dinners, see our cheap dinner ideas, and try canned salmon and tuna recipes for the other cans in the box.

How we checked this

On October 26, 2026, we read USDA's fiscal year 2027 foods lists for TEFAP (updated October 16, 2026) and CSFP (updated August 10, 2026). We also read USDA's household fact sheet for canned chicken and its schools product sheet for canned chicken (December 2024).¹³⁴⁷ Storage, freezing and temperature rules come from USDA's Food Safety and Inspection Service and FoodSafety.gov; sodium guidance comes from the FDA.⁵⁶⁸⁹

We queried the PantryPath directory the same day: confirmed listings with a name, city and state (n=7,566), of which 5,338 list the items they give out.² The 3-ounce nutrition figures are our math from USDA's per-ounce values.⁷

Recipe 7 is USDA's recipe with the same ingredients and amounts; we reworded the steps. The other recipes are standard pantry combinations written for one 12.5-ounce can. We did not cook or taste-test them for this article, and we did not price them, so cook times are estimates and costs depend on your store.

Next step: find a pantry with canned goods near you, then pick a recipe that fits what is in your box.