Are you looking for delicious and easy-to-make keto recipes that incorporate canned chicken? You’re in luck! Canned chicken can be a convenient and affordable addition to many meals, especially when you’re following a ketogenic diet. In this article, we’ll explore 20 tasty and simple recipes that use canned chicken as the main ingredient.
From casserole to salad, skillet to soup, these keto recipes showcase the versatility of canned chicken. Whether you’re a busy home cook or just starting out on your keto journey, you’ll find inspiration in our list of mouthwatering dishes. So grab some canned chicken and let’s get cooking!
Creamy Keto Canned Chicken Casserole
A comforting and creamy casserole that’s perfect for a keto diet. This recipe is a game-changer for busy days when you need a quick and satisfying meal.
Ingredients:
– 1 can (14 oz) of chicken breast in water, drained
– 1 cup of cream cheese, softened
– 1/2 cup of heavy cream
– 1/4 cup of grated cheddar cheese
– 1/4 cup of chopped green onions
– Salt and pepper to taste
– 1 tablespoon of olive oil
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together cream cheese, heavy cream, and grated cheddar cheese until smooth.
3. Add the drained chicken breast, chopped green onions, salt, and pepper to the bowl. Mix well.
4. Grease a 9×13-inch baking dish with olive oil.
5. Pour the chicken mixture into the prepared baking dish.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Servings: 4-6 servings
Keto Canned Chicken Salad with Avocado
A creamy and delicious keto-friendly salad that’s perfect for a quick lunch or snack. This recipe uses canned chicken, avocado, and healthy fats to create a tasty and satisfying dish.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1 ripe avocado, diced
– 1/4 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– 2 tablespoons of chopped fresh parsley
Instructions:
1. In a medium-sized bowl, combine the chicken, avocado, mayonnaise, Dijon mustard, salt, and pepper. Mix well until all the ingredients are fully incorporated.
2. Stir in the chopped parsley.
3. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
4. Serve the salad on a bed of greens or on its own as a snack.
Cooking Time: None! This recipe uses canned chicken, so no cooking is required.
Spicy Canned Chicken Zucchini Boats
Spicy Canned Chicken Zucchini Boats: A flavorful and easy-to-make twist on traditional stuffed zucchinis!
Ingredients:
– 1 can of chicken breast, drained and flaked
– 1 medium zucchini
– 1/4 cup of cream cheese, softened
– 1 tablespoon of sriracha sauce
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the flaked chicken, cream cheese, sriracha sauce, garlic powder, salt, and pepper until well combined.
4. Stuff each zucchini boat with the chicken mixture, mounding it slightly in the center.
5. Place the boats on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the zucchinis are tender.
6. Garnish with chopped green onions, if desired.
Cooking Time: 20-25 minutes
Keto Canned Chicken and Cauliflower Rice Bowl
A quick and delicious keto meal that’s perfect for busy days. This recipe combines the convenience of canned chicken with the creaminess of cauliflower rice.
Ingredients:
– 1 can of chicken breast (10 oz), drained and flaked
– 1 head of cauliflower, grated into “rice”
– 2 tablespoons of butter or ghee
– 1/4 cup of heavy cream
– Salt and pepper to taste
– Optional: chopped green onions, garlic powder, or paprika for added flavor
Instructions:
1. In a large skillet, melt the butter or ghee over medium-high heat.
2. Add the grated cauliflower “rice” and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
3. Add the flaked chicken to the skillet and stir to combine with the cauliflower.
4. Pour in the heavy cream and season with salt and pepper to taste.
5. Reduce heat to low and simmer for 2-3 minutes, allowing the flavors to meld together.
Cooking Time: 15-20 minutes
Serve: Hot, garnished with chopped green onions or other desired toppings.
Cheesy Canned Chicken Stuffed Peppers
This recipe is a creative twist on traditional stuffed peppers, using canned chicken and cheese to add flavor and convenience. Perfect for a quick weeknight dinner or a crowd-pleasing snack.
Ingredients:
– 4 bell peppers, any color
– 1 (10 oz) can of chicken breast in water, drained and flaked
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together chicken, cheddar cheese, cream cheese, and parsley. Season with salt and pepper.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes until bell peppers are tender.
7. Serve warm.
Cooking Time: 40-45 minutes
Keto Canned Chicken Lettuce Wraps
A quick and easy low-carb meal that’s perfect for a busy day. This recipe uses canned chicken, crisp lettuce, and creamy sauce to create a satisfying wrap.
Ingredients:
– 1 (14 oz) can of chicken breast in water or broth
– 4-6 lettuce leaves
– 2 tablespoons of mayonnaise
– 1 tablespoon of plain Greek yogurt
– 1/2 teaspoon of Dijon mustard
– Salt and pepper to taste
– Optional: chopped veggies like bell peppers, onions, or avocado
Instructions:
1. Drain the liquid from the canned chicken and flake the meat into small pieces.
2. In a medium bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper.
3. Add the flaked chicken to the sauce mixture and stir until well combined.
4. Spoon about 1/4 cup of the chicken mixture onto a lettuce leaf.
5. Top with any desired chopped veggies and fold the lettuce in half to create a wrap.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (prep time only)
Garlic Butter Canned Chicken Skillet
Quickly elevate canned chicken with a flavorful garlic butter sauce and serve it up with some crispy veggies. This easy skillet recipe is perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 can of chicken breast in water (10 oz)
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 1 small onion, diced
– 1 bell pepper, diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the canned chicken, breaking it up with a spoon as it heats through.
4. Add the diced onion and bell pepper to the skillet. Cook for 5-7 minutes, or until the veggies are tender-crisp.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Keto Canned Chicken and Broccoli Alfredo
This low-carb twist on a classic comfort food is a game-changer for keto dieters. By using canned chicken and a dairy-based sauce, this recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 (12 oz) can of chicken breast in water
– 1 cup broccoli florets
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Drain the canned chicken and rinse under cold water.
2. In a large skillet, melt the butter over medium heat. Add the broccoli and cook until tender, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and let cook for 2-3 minutes or until the sauce thickens.
5. Add the drained chicken to the skillet and stir until coated in the Alfredo sauce. Season with salt and pepper to taste.
6. Cook for an additional 1-2 minutes, then serve hot.
Cooking Time: 15-20 minutes
Buffalo Canned Chicken Dip
Get ready to satisfy your snack cravings with this creamy and bold buffalo chicken dip! Perfect for game days, parties, or just a quick indulgence.
Ingredients:
– 1 (16 oz) can of chicken breast in water, drained
– 1 cup cream cheese softened
– 1/2 cup ranch dressing
– 1/4 cup Frank’s RedHot sauce
– 1/2 cup shredded cheddar cheese
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the softened cream cheese and ranch dressing until smooth.
3. Add in the drained chicken breast, Frank’s RedHot sauce, and shredded cheddar cheese. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
5. Sprinkle chopped parsley on top.
6. Bake for 20-25 minutes or until warm and bubbly.
7. Serve with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
Keto Canned Chicken Soup with Coconut Milk
This creamy and comforting soup is a perfect blend of rich coconut milk and savory canned chicken, making it an ideal meal for a quick keto lunch or dinner. This recipe is easy to prepare and can be customized to your taste.
Ingredients:
– 1 (14.5 oz) can chicken broth
– 1 (10 oz) can chicken breast in water, drained and flaked
– 1/2 cup coconut milk
– 1 tablespoon butter or ghee
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter or ghee over medium heat.
2. Add the chicken broth, flaked chicken, and thyme. Stir well to combine.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
Canned Chicken and Spinach Stuffed Mushrooms
A delicious and easy-to-make appetizer or snack that combines the flavors of chicken, spinach, and mushrooms.
Ingredients:
– 12 large mushrooms (such as portobello), cleaned and stemmed
– 1 can of chicken breast in water, drained and flaked
– 1 package frozen chopped spinach, thawed and drained
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine flaked chicken, spinach, garlic, salt, and pepper. Mix well.
3. Stuff each mushroom cap with the chicken-spinach mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with cheese (if using).
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Keto Canned Chicken Taco Bowls
A quick and easy keto meal that’s perfect for a busy day. This recipe combines canned chicken, taco seasoning, and healthy fats to create a flavorful and satisfying bowl.
Ingredients:
– 1 (14 oz) can of chicken breast in water, drained
– 1 tablespoon of olive oil
– 1 packet of taco seasoning
– 1/2 cup of chopped bacon, cooked and crumbled
– 1/4 cup of avocado, diced
– 1/4 cup of shredded cheddar cheese (high-fat)
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the taco seasoning and cook for 1-2 minutes, stirring constantly.
3. Add the canned chicken and cooked bacon to the skillet. Stir until well combined.
4. Cook for an additional 5-7 minutes or until the mixture is heated through.
5. Divide the mixture among four bowls. Top with diced avocado, shredded cheese, and any desired toppings.
Cooking Time: 15-20 minutes
Lemon Herb Canned Chicken Bake
A bright and citrusy twist on a classic comfort food dish, this Lemon Herb Canned Chicken Bake is perfect for a weeknight dinner or a quick lunch. With minimal prep and cooking time, you’ll be enjoying the flavors of lemon, garlic, and herbs in no time!
Ingredients:
– 1 (14 oz) can of chicken breast in water, drained
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup frozen mixed vegetables (peas, carrots, corn)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, lemon juice, garlic, thyme, paprika, salt, and pepper.
3. Add the drained canned chicken to the bowl and toss until coated with the marinade.
4. Transfer the chicken mixture to a 9×13 inch baking dish.
5. Top with frozen mixed vegetables.
6. Bake for 25-30 minutes or until heated through.
Cooking Time: 25-30 minutes
Keto Canned Chicken and Egg Drop Soup
Simplify your keto meal routine with this comforting and flavorful soup recipe, featuring canned chicken and a silky egg drop effect.
Ingredients:
– 1 (12.5 oz) can of chicken breast in water, drained
– 2 cups chicken broth, warmed
– 2 tablespoons coconut oil
– 2 large eggs
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium saucepan, melt the coconut oil over medium heat.
2. Add the warmed chicken broth and bring to a simmer.
3. Stir in the drained canned chicken, Dijon mustard, salt, and pepper.
4. Crack the eggs into a small bowl and whisk until well-beaten.
5. Slowly pour the egg mixture into the saucepan, stirring constantly with a spoon or whisk to create a silky drop effect.
6. Continue simmering for 2-3 minutes or until the soup has thickened slightly.
7. Taste and adjust seasoning as needed.
Cooking Time: 10-12 minutes
Creamy Canned Chicken and Asparagus Stir-Fry
Quickly cook up a flavorful stir-fry using canned chicken, asparagus, and cream for a satisfying meal. Perfect for busy weeknights or a simple weekend dinner.
Ingredients:
• 1 (10 oz) can of chicken breast in water, drained
• 1 cup fresh asparagus spears, trimmed
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• Optional: chopped green onions for garnish
Instructions:
1. In a large skillet or wok, melt butter over medium-high heat.
2. Add canned chicken and stir-fry until heated through, about 2-3 minutes.
3. Add asparagus spears and continue to stir-fry for an additional 3-4 minutes, or until tender.
4. Pour in heavy cream and stir-fry for 1 minute, allowing the sauce to thicken slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 8-10 minutes
Keto Canned Chicken Pizza Crust
A creative twist on traditional pizza crust, this recipe uses canned chicken to add protein and flavor to a low-carb pizza base.
Ingredients:
– 1 can of chicken breast in water (14 oz)
– 2 cups of almond flour
– 1/4 cup of coconut flour
– 1/4 teaspoon of salt
– 1 tablespoon of olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Drain the liquid from the canned chicken and transfer it to a mixing bowl.
3. Add almond flour, coconut flour, and salt to the bowl with the chicken. Mix well until combined.
4. Gradually add olive oil while mixing until a dough forms.
5. Roll out the dough between two pieces of parchment paper or a silicone mat to a thickness of about 1/8 inch (3 mm).
6. Place the crust in a pizza stone or baking dish and bake for 12-15 minutes, or until lightly browned.
Cooking Time: 12-15 minutes
Canned Chicken and Cheese Fat Bombs
Elevate your keto snacking game with these creamy, cheesy, and protein-packed fat bombs. Made with canned chicken and melted cheese, they’re an easy and convenient treat to satisfy your cravings.
Ingredients:
– 1 (14 oz) can of cooked chicken breast, drained and flaked
– 1 cup shredded cheddar cheese (divided)
– 1/4 cup unsalted butter, softened
– 1 tablespoon cream cheese, softened
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium-sized bowl, mix together the flaked chicken, 3/4 cup shredded cheddar cheese, and softened butter until well combined.
3. Roll out the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 fat bombs.
4. Place the fat bombs on a baking sheet lined with parchment paper.
5. Drizzle the remaining 1/4 cup shredded cheddar cheese over the top of each fat bomb.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove from oven and let cool completely before serving.
Cooking Time: 10-12 minutes
Keto Canned Chicken Stuffed Avocados
A deliciously simple recipe that combines creamy avocados with savory canned chicken and a hint of flavor from garlic powder. Perfect as a quick snack or light meal.
Ingredients:
– 3 ripe avocados
– 1 can (14 oz) of chicken breast in water, drained and flaked
– 2 cloves of garlic powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a medium-sized bowl, mix together the flaked chicken, garlic powder, salt, and pepper until well combined.
3. Spoon the chicken mixture into the avocado halves, dividing it evenly among the three.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Pesto Canned Chicken Zucchini Noodles
This recipe combines the flavors of pesto, chicken, and zucchini noodles for a quick and easy dinner.
Ingredients:
– 1 (14.5 oz) can of cooked chicken breast
– 1/2 cup pesto sauce
– 1 medium zucchini, spiralized into noodles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large skillet or wok over medium-high heat.
2. Add the olive oil and swirl it around to coat the pan.
3. Add the zucchini noodles and cook for 2-3 minutes, stirring frequently, until tender but still crisp.
4. Stir in the canned chicken breast, breaking it up with a spoon as you go.
5. Pour in the pesto sauce and stir to combine, ensuring everything is coated evenly.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Keto Canned Chicken and Green Bean Casserole
This casserole is a creative take on the traditional green bean casserole, using canned chicken and a low-carb cream of mushroom soup substitute to fit within a ketogenic diet. This recipe yields a creamy, savory dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 (14 oz) can chicken breast in water, drained and flaked
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 2 tablespoons cream of mushroom soup substitute (such as homemade or store-bought)
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup grated cheddar cheese (Keto-friendly, low-carb)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté green beans and butter until tender.
3. In a separate mixing bowl, combine flaked chicken, heavy cream, cream of mushroom soup substitute, garlic powder, salt, and pepper.
4. Combine cooked green beans and chicken mixture in a baking dish.
5. Top with grated cheddar cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Get ready to revolutionize your keto diet with these easy and delicious canned chicken recipes! From casseroles to salads, soups to dips, there’s something for everyone. Try the Creamy Keto Canned Chicken Casserole or the Keto Canned Chicken Salad with Avocado for a quick and healthy meal. For a spicy kick, go for the Spicy Canned Chicken Zucchini Boats. And don’t forget the cheesy Canned Chicken Stuffed Peppers! With 20 recipes to choose from, you’ll never get bored of your keto meals again.
