Now, let’s face it: weeknights can be hectic, and getting a satisfying dinner on the table fast is the ultimate goal. That’s where the humble can of Swanson chicken becomes your secret weapon for quick, delicious meals. We’ve gathered 20 simple recipes to turn that pantry staple into your family’s new favorite dinners in no time. Let’s dive in and make your busy evenings tastier!
Creamy Chicken and Rice Casserole
Now, let’s be real—who hasn’t stared into their pantry, willing it to magically produce a comforting, no-fuss dinner? This creamy chicken and rice casserole is here to save your weeknight sanity, delivering cozy vibes with minimal effort and maximum deliciousness. It’s basically a hug in a baking dish, minus the awkward small talk.
Ingredients
– Chicken breast – 1 lb
– White rice – 1 cup
– Cream of chicken soup – 1 can (10.5 oz)
– Milk – 1 cup
– Shredded cheddar cheese – 1 cup
– Onion powder – 1 tsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Dice 1 lb of chicken breast into 1-inch cubes.
3. In a large bowl, combine 1 cup of white rice, 1 can of cream of chicken soup, 1 cup of milk, 1 tsp of onion powder, 1 tsp of garlic powder, ½ tsp of salt, and ¼ tsp of black pepper. Stir until fully mixed.
4. Add the diced chicken to the bowl and mix gently to coat everything evenly. (Tip: For extra flavor, let the mixture sit for 10 minutes so the rice starts absorbing the liquids.)
5. Pour the mixture into the prepared baking dish and spread it into an even layer.
6. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
7. Remove the dish from the oven and carefully take off the foil. (Tip: Watch for steam—no burnt fingers allowed!)
8. Sprinkle 1 cup of shredded cheddar cheese evenly over the top.
9. Return the dish to the oven, uncovered, and bake for another 15 minutes, or until the cheese is fully melted and bubbly with golden edges.
10. Remove from the oven and let it rest for 5 minutes before serving. (Tip: Resting helps the rice absorb any remaining liquid for a perfect, non-soupy texture.) The result is a luxuriously creamy, savory casserole where tender chicken and fluffy rice soak up every bit of cheesy goodness. Serve it straight from the dish with a side of steamed broccoli for a balanced meal, or scoop it over toasted bread for an open-faced sandwich twist that’s downright irresistible.
Easy Chicken Quesadillas
Who says delicious has to be difficult? These easy chicken quesadillas are here to rescue your dinner game with minimal effort and maximum cheesy goodness—perfect for those nights when cooking feels like a chore but takeout sounds too basic.
Ingredients
– Flour tortillas – 4
– Cooked shredded chicken – 2 cups
– Shredded cheddar cheese – 1 ½ cups
– Olive oil – 2 tbsp
Instructions
1. Heat a large skillet over medium heat for 2 minutes until warm.
2. Brush one side of a flour tortilla lightly with ½ tbsp olive oil using a pastry brush.
3. Place the tortilla oil-side down in the skillet and cook for 1 minute until lightly golden.
4. Sprinkle ½ cup shredded cheddar cheese evenly over half of the tortilla.
5. Top the cheese with ½ cup cooked shredded chicken, spreading it in an even layer.
6. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
7. Cook for 2–3 minutes until the bottom is golden brown and crispy.
8. Flip the quesadilla carefully using the spatula and cook for another 2–3 minutes until the second side is golden and the cheese is fully melted.
9. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute to set the filling.
10. Repeat steps 2–9 with the remaining tortillas, chicken, and cheese, brushing the skillet with remaining olive oil as needed.
11. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter. Oh, the glory of that first bite—crispy tortilla giving way to gooey, molten cheese and tender chicken. Serve these wedges with a side of zesty salsa for dipping, or get fancy by topping them with a dollop of cool sour cream and fresh cilantro for a restaurant-worthy finish at home.
Chicken Salad Sandwich Filling
Brace yourselves, sandwich lovers—this isn’t your grandma’s chicken salad (unless your grandma was secretly a culinary genius who hated dry chicken). We’re talking about a filling so creamy, so perfectly seasoned, it might just upstage whatever bread you dare to put it on. Get ready to banish sad lunches forever with this ridiculously easy, flavor-packed creation.
Ingredients
– Cooked chicken breast – 2 cups, shredded
– Mayonnaise – ½ cup
– Celery – ¼ cup, finely chopped
– Dijon mustard – 1 tbsp
– Lemon juice – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place 2 cups of shredded cooked chicken breast in a medium mixing bowl.
2. Add ½ cup mayonnaise to the bowl with the chicken.
3. Mix the chicken and mayonnaise with a spatula until the chicken is evenly coated.
4. Stir in ¼ cup finely chopped celery.
5. Add 1 tablespoon Dijon mustard to the mixture.
6. Squeeze 1 teaspoon of fresh lemon juice into the bowl.
7. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper over the ingredients.
8. Fold all ingredients together until fully combined and no dry spots remain.
9. Taste the mixture and adjust seasoning if needed, adding more salt only if necessary.
10. Cover the bowl tightly with plastic wrap.
11. Refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.
12. Remove from refrigerator and give it one final stir before serving.
The creamy mayo hugs every shred of tender chicken while the celery provides that satisfying crunch you didn’t know you needed. That hint of Dijon and lemon keeps things interesting—this isn’t just chicken salad, it’s a flavor party waiting to happen. Try it stuffed in croissants for maximum indulgence or scooped onto crisp lettuce cups when you’re feeling virtuous (but still delicious).
Quick Chicken Noodle Soup
Whew, is there anything more comforting than a bowl of chicken noodle soup that doesn’t require a culinary degree and three hours of your life? This lightning-fast version delivers all the cozy, soul-warming vibes without the wait, proving that sometimes the best things in life are also the easiest.
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, chopped
– Carrots – 2, sliced
– Celery – 2 stalks, sliced
– Chicken broth – 6 cups
– Cooked chicken – 2 cups, shredded
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks to the pot.
3. Sauté vegetables for 7 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Pour in 6 cups chicken broth and bring to a rolling boil.
5. Add 8 oz egg noodles and cook for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in 2 cups shredded cooked chicken, 1 tsp salt, and ½ tsp black pepper.
7. Reduce heat to low and simmer for 3 minutes to heat chicken through and allow flavors to meld. Marvel at how the tender noodles soak up that savory broth while the vegetables retain just enough crunch to keep things interesting. This soup practically begs for a crusty bread dunking session or a dramatic sprinkle of fresh parsley if you’re feeling fancy.
Loaded Chicken Nachos
Mmm, get ready to dive face-first into the most gloriously messy, cheesy, and downright addictive snack known to humankind—loaded chicken nachos. Seriously, these aren’t your average ballpark nachos; they’re a flavor explosion that will have you questioning all your previous life choices involving chips. Consider this your official invitation to snack heaven, where every bite is a crispy, cheesy, and perfectly spiced delight.
Ingredients
Tortilla chips – 1 bag (12 oz)
Cooked shredded chicken – 2 cups
Shredded cheddar cheese – 2 cups
Black beans – 1 can (15 oz), drained and rinsed
Jalapeños – ¼ cup, sliced
Sour cream – ½ cup
Salsa – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Spread the tortilla chips in a single layer on a large, rimmed baking sheet.
3. Evenly sprinkle the shredded cheddar cheese over the tortilla chips.
4. Scatter the cooked shredded chicken and drained black beans over the cheese layer.
5. Top with the sliced jalapeños.
6. Bake for 8–10 minutes, or until the cheese is fully melted and bubbly.
7. Remove the baking sheet from the oven using oven mitts.
8. Drizzle the salsa and sour cream over the hot nachos.
9. Serve immediately.
Every bite delivers a satisfying crunch from the chips, a creamy kick from the sour cream, and a spicy zing from the jalapeños. Elevate your game-day spread by serving these straight from the baking sheet for that rustic, shareable vibe—just be prepared to fight off hungry hands!
Chicken and Broccoli Alfredo
Hangry? Let’s fix that. This Chicken and Broccoli Alfredo is the creamy, dreamy dinner hero you need—no fancy skills required, just a fork and zero regrets.
Ingredients
Chicken breast – 1 lb
Broccoli florets – 2 cups
Fettuccine – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ¾ cup, grated
Garlic – 2 cloves, minced
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 8–10 minutes, stirring occasionally, until al dente (tip: reserve ¼ cup pasta water before draining for sauciness!).
3. Drain pasta and set aside.
4. While pasta cooks, season chicken breast with ½ tsp salt and ¼ tsp black pepper.
5. Heat a large skillet over medium-high heat and add butter.
6. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F and the exterior is golden.
7. Remove chicken, let rest for 3 minutes, then slice into strips.
8. In the same skillet, add minced garlic and sauté for 1 minute until fragrant (tip: don’t burn it—golden, not gloomy!).
9. Pour in heavy cream, bring to a gentle simmer over medium heat, and stir for 2 minutes.
10. Whisk in grated Parmesan until the sauce is smooth and clump-free.
11. Add broccoli florets to the sauce, cover, and cook for 4–5 minutes until tender-crisp (tip: keep that bright green crunch!).
12. Toss in cooked fettuccine and chicken strips, stirring to coat evenly.
13. If the sauce is too thick, stir in reserved pasta water, 1 tbsp at a time, until desired consistency.
14. Season with remaining salt and pepper, then serve immediately.
Finally, fork-twirl that silky, cheesy goodness—each bite is a cozy hug with tender chicken and crisp-tender broccoli. Try topping with extra Parmesan or red pepper flakes for a spicy kick, or pair with garlic bread to soak up every last drop of that creamy Alfredo glory.
Simple Chicken Tacos
Virtually everyone has stared into their fridge at 5 PM wondering what magical dinner will appear—and friends, I’ve found it. These simple chicken tacos are your weeknight superhero, ready faster than you can say “taco Tuesday” (even if it’s Thursday). Let’s turn that chicken into a fiesta your taste buds will thank you for.
Ingredients
- Chicken breast – 1 lb
- Olive oil – 1 tbsp
- Taco seasoning – 2 tbsp
- Corn tortillas – 8
- Lime – 1
- Cilantro – ¼ cup
- Red onion – ½ cup
Instructions
- Cut 1 lb chicken breast into ½-inch strips.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- Add chicken strips to the hot skillet in a single layer.
- Cook chicken for 4 minutes without moving to get a golden sear.
- Flip each chicken strip using tongs.
- Sprinkle 2 tbsp taco seasoning evenly over the chicken.
- Cook for another 4 minutes until chicken reaches 165°F internally.
- Remove skillet from heat and squeeze juice from 1 lime over the chicken.
- Warm 8 corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side.
- Chop ¼ cup cilantro and ½ cup red onion while chicken rests.
- Divide chicken evenly among warmed tortillas.
- Top each taco with chopped cilantro and red onion.
Perfectly tender chicken with a zesty lime kick nestles into warm, pliable tortillas—the fresh crunch of red onion and cilantro makes every bite sing. Try stacking these with extra lime wedges for squeezing, or crumble some tortilla chips over the top for bonus crunch. Honestly, they might just become your new fridge-staring solution.
Chicken Pot Pie with Puff Pastry
Kick that sad frozen dinner to the curb, because we’re making a Chicken Pot Pie with Puff Pastry that’s so good, it’ll make your grandma’s recipe jealous. This is the ultimate cozy meal that hugs you from the inside, no awkward family reunion required. Get ready to become the puff pastry hero your kitchen deserves.
Ingredients
Chicken Breast – 1 lb
Butter – 3 tbsp
Onion – 1 medium, diced
Carrots – 2 medium, diced
Frozen Peas – 1 cup
All-Purpose Flour – ¼ cup
Chicken Broth – 2 cups
Heavy Cream – ½ cup
Salt – 1 tsp
Black Pepper – ½ tsp
Puff Pastry – 1 sheet, thawed
Egg – 1, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. Dice 1 lb of chicken breast into ½-inch cubes.
3. Melt 3 tbsp of butter in a large oven-safe skillet over medium heat.
4. Add the diced chicken and cook for 6-8 minutes until no longer pink, then transfer to a plate.
5. Add the diced onion and carrots to the same skillet and cook for 5-7 minutes until softened.
6. Sprinkle ¼ cup of all-purpose flour over the vegetables and cook for 1 minute while stirring constantly. (Tip: This quick cook removes the raw flour taste and creates the perfect base for your gravy.)
7. Slowly pour in 2 cups of chicken broth while whisking to prevent lumps.
8. Stir in ½ cup of heavy cream, 1 tsp of salt, and ½ tsp of black pepper.
9. Bring the mixture to a simmer and cook for 3-5 minutes until thickened.
10. Stir in the cooked chicken and 1 cup of frozen peas.
11. Remove the skillet from heat.
12. Roll out 1 sheet of thawed puff pastry to fit your skillet.
13. Brush the edges of the skillet with the beaten egg.
14. Carefully place the puff pastry over the filling, pressing the edges to seal.
15. Brush the entire pastry top with the remaining beaten egg. (Tip: This egg wash creates that gorgeous golden-brown, flaky crust we all dream about.)
16. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
17. Bake for 25-30 minutes until the pastry is puffed and deep golden brown. (Tip: Don’t peek for the first 20 minutes—let that pastry puff up in peace!)
18. Let rest for 10 minutes before serving.
My goodness, that first crack through the golden, buttery crust reveals a creamy, savory filling that’s pure comfort in every bite. The flaky layers shatter perfectly against the tender chicken and vegetables, making this the ultimate cozy dinner. Serve it right in the skillet for rustic charm, or plate it up fancy—either way, you’ve just created a masterpiece that beats any restaurant version.
Spicy Chicken and Corn Chowder
Zesty, zingy, and ready to zap away your hunger—this Spicy Chicken and Corn Chowder is the cozy hug your taste buds didn’t know they needed. It’s basically autumn in a bowl, with a kick that’ll make you forget all about that pumpkin-spice-everything nonsense. Get ready to simmer, sip, and swoon!
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Chicken broth – 4 cups
Corn kernels – 2 cups
Heavy cream – 1 cup
Cayenne pepper – ½ tsp
Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chicken breast and cook for 6 minutes per side until browned and internal temperature reaches 165°F.
5. Remove chicken, let rest for 5 minutes, then shred with two forks.
6. Pour chicken broth into the pot, scraping up any browned bits from the bottom.
7. Add corn kernels and bring to a boil over high heat.
8. Reduce heat to low, stir in heavy cream, and simmer for 10 minutes.
9. Mix in shredded chicken, cayenne pepper, and salt.
10. Cook for another 5 minutes until heated through.
Keep it creamy, not curdled, by avoiding a rolling boil after adding the dairy. This chowder’s velvety texture and smoky-spicy kick make it perfect for dunking crusty bread or topping with crispy bacon crumbles—because everything’s better with bacon, right?
BBQ Chicken Sliders
Dang, are you ready to transform basic chicken into the MVP of your next gathering? These BBQ chicken sliders are about to become your go-to for everything from game day to “I don’t feel like cooking” day, delivering maximum flavor with minimal fuss. Get ready for your taste buds to do a happy dance!
Ingredients
Chicken breast – 1 lb
BBQ sauce – 1 cup
Slider buns – 12
Coleslaw mix – 2 cups
Mayonnaise – ½ cup
Apple cider vinegar – 1 tbsp
Sugar – 1 tsp
Salt – ½ tsp
Instructions
1. Place the 1 lb of chicken breast in a slow cooker and pour ¾ cup of the BBQ sauce over it.
2. Cook the chicken on LOW heat for 4 hours until it shreds easily with two forks. (Tip: Don’t peek! Keeping the lid on ensures tender, juicy meat.)
3. Shred the chicken completely in the slow cooker using two forks.
4. Stir the remaining ¼ cup of BBQ sauce into the shredded chicken.
5. In a medium bowl, whisk together the ½ cup of mayonnaise, 1 tbsp of apple cider vinegar, 1 tsp of sugar, and ½ tsp of salt.
6. Add the 2 cups of coleslaw mix to the bowl and toss until everything is evenly coated.
7. Let the coleslaw sit for 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
8. Arrange the 12 slider buns on a baking sheet.
9. Spoon the BBQ chicken mixture onto the bottom halves of the buns.
10. Top the chicken with a generous scoop of the prepared coleslaw.
11. Place the top bun halves on each slider to assemble.
12. Serve the sliders immediately.
You’ll love the way the sweet, smoky chicken contrasts with the tangy, crunchy slaw, creating a perfect bite every single time. Yes, these sliders are so good they might just disappear before you even get a chance to put out napkins—consider yourself warned!
Chicken Caesar Wraps
Gosh, who has time for a sit-down Caesar salad when you could be wrapping that crispy, creamy goodness in a portable package of pure joy? These Chicken Caesar Wraps are basically a salad’s cool, on-the-go cousin who always knows where the party is. Let’s turn your kitchen into a wrap-making factory that would make even the Romans jealous!
Ingredients
Flour tortillas – 4 large
Chicken breast – 1 lb
Olive oil – 2 tbsp
Romaine lettuce – 2 cups chopped
Parmesan cheese – ½ cup grated
Caesar dressing – ¼ cup
Croutons – 1 cup
Instructions
1. Preheat a skillet over medium-high heat (350°F surface temperature) for 2 minutes.
2. Pound the chicken breast to ½-inch uniform thickness using a meat mallet or rolling pin.
3. Brush both sides of the chicken with 1 tablespoon olive oil and season generously with salt and pepper.
4. Cook the chicken in the hot skillet for 6-7 minutes per side until the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes—this keeps the juices locked in!
6. While the chicken rests, warm the flour tortillas in a dry skillet for 30 seconds per side until pliable.
7. Slice the rested chicken against the grain into ¼-inch strips.
8. Arrange the chopped romaine lettuce in the center of each tortilla, leaving 2 inches empty at the edges.
9. Top the lettuce with the sliced chicken strips, distributing them evenly.
10. Drizzle 1 tablespoon of Caesar dressing over the chicken on each tortilla.
11. Sprinkle 2 tablespoons of grated Parmesan cheese over each assembly.
12. Scatter ¼ cup of croutons over each wrap filling.
13. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you—burrito-style perfection!
14. Slice each wrap diagonally in half to show off those beautiful layers.
That satisfying crunch from the fresh romaine and croutons plays perfectly against the creamy Caesar dressing and tender chicken. Try serving these wraps with a side of sweet potato fries for the ultimate lunch combo, or pack them whole for a picnic where you’ll definitely be the most popular person at the blanket.
Cheesy Chicken Enchiladas
Craving something that’ll make your taste buds do a happy dance? These cheesy chicken enchiladas are here to save your dinner from boring-town—packed with melty goodness and just enough spice to keep things interesting.
Ingredients
Chicken breast – 1 lb
Flour tortillas – 8
Enchilada sauce – 2 cups
Shredded cheddar cheese – 2 cups
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Season 1 lb chicken breast with 1 tsp salt and ½ tsp black pepper.
4. Cook the chicken in the skillet for 6–7 minutes per side until the internal temperature reaches 165°F. (Tip: Let the chicken rest for 5 minutes before shredding to keep it juicy.)
5. Shred the cooked chicken using two forks.
6. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
7. Spread ½ cup enchilada sauce evenly in a 9×13-inch baking dish.
8. Divide the shredded chicken evenly among the tortillas.
9. Sprinkle 1 cup shredded cheddar cheese over the chicken in each tortilla.
10. Roll each tortilla tightly and place them seam-side down in the baking dish. (Tip: Pack them snugly to prevent unrolling.)
11. Pour the remaining 1½ cups enchilada sauce over the rolled tortillas.
12. Top with the remaining 1 cup shredded cheddar cheese.
13. Bake at 375°F for 20 minutes until the cheese is bubbly and lightly golden. (Tip: Broil for the last 2 minutes for extra crispiness.)
14. Remove from the oven and let cool for 5 minutes before serving. Finally, dig into these gooey, savory delights—the tender chicken and zesty sauce pair perfectly with a crisp salad or a dollop of cool sour cream for a fiesta in every bite.
Chicken Fried Rice
Raising your takeout game to homemade heights, this chicken fried rice is the weeknight hero you never knew you needed—because who has time for delivery when you can create magic in under 30 minutes? Forget sad desk lunches and questionable leftovers; this dish transforms humble ingredients into a flavor-packed celebration that’ll make your skillet the star of the kitchen. Get ready to wield that spatula like a culinary wizard and banish bland rice forever—your taste buds are about to throw a party.
Ingredients
Cooked rice – 3 cups
Chicken breast – 1 lb
Soy sauce – 3 tbsp
Eggs – 2
Vegetable oil – 2 tbsp
Frozen peas and carrots – 1 cup
Green onions – ¼ cup
Garlic – 2 cloves
Instructions
1. Dice 1 lb chicken breast into ½-inch cubes. 2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. 3. Add chicken cubes and cook for 6–8 minutes, stirring occasionally, until internal temperature reaches 165°F—no pink should remain. 4. Transfer cooked chicken to a clean plate. 5. Crack 2 eggs into the same skillet and scramble for 1–2 minutes until fully set but still moist. 6. Move scrambled eggs to the plate with chicken. 7. Add remaining 1 tbsp vegetable oil to the skillet. 8. Mince 2 cloves garlic and sauté for 30 seconds until fragrant but not browned. 9. Add 1 cup frozen peas and carrots and cook for 2 minutes until thawed and warm. 10. Incorporate 3 cups cooked rice, breaking up any clumps with your spatula. 11. Stir in cooked chicken and eggs. 12. Pour 3 tbsp soy sauce evenly over the mixture. 13. Cook for 3–4 minutes, tossing constantly, until rice is lightly crisped and evenly coated. 14. Thinly slice ¼ cup green onions and fold them in just before serving. Every glorious bite delivers fluffy rice with crispy edges, savory soy-kissed chicken, and pops of sweet peas—tuck it into lettuce cups for a low-carb twist or crown it with a fried egg for extra decadence.
Chicken and Veggie Stir-Fry
Crispy, colorful, and quicker than deciding what to binge-watch tonight—this chicken and veggie stir-fry is your ticket to a flavor-packed dinner without the fuss. Forget takeout menus; this one-pan wonder brings the sizzle straight to your kitchen, proving that delicious doesn’t have to mean complicated. Ready to wok and roll? Let’s dive in!
Ingredients
– Chicken breast – 1 lb
– Soy sauce – 3 tbsp
– Vegetable oil – 2 tbsp
– Broccoli florets – 2 cups
– Bell pepper – 1 large
– Garlic – 3 cloves
Instructions
1. Cut the chicken breast into 1-inch cubes.
2. Mince the garlic cloves finely.
3. Slice the bell pepper into thin strips.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
5. Add the chicken cubes to the hot skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F.
6. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
7. Add the minced garlic to the skillet and stir for 30 seconds until fragrant.
8. Toss in the broccoli florets and bell pepper strips.
9. Cook for 4–5 minutes, stirring constantly, until the vegetables are bright in color and slightly tender but still crisp.
10. Tip: Keep the heat high to achieve a nice sear without steaming the veggies.
11. Pour the soy sauce over the mixture and stir to coat everything evenly.
12. Continue cooking for 1–2 minutes until the sauce thickens slightly and coats the ingredients.
13. Tip: For extra depth, let the soy sauce caramelize a bit at the edges of the skillet.
14. Remove from heat and serve immediately.
Hearty and vibrant, this stir-fry delivers tender chicken with a satisfying crunch from the veggies, all glazed in a savory soy sauce that’s pure comfort. Try serving it over fluffy rice or stuffing it into warm tortillas for a fun twist—leftovers (if any!) shine in lunchboxes the next day.
Chicken and Biscuit Casserole
Huddle up, comfort food lovers! This chicken and biscuit casserole is basically a warm, buttery hug in a baking dish—the kind that makes you forget all about that questionable life decision to wear white pants while eating spaghetti. It’s cozy, it’s creamy, and it’s so ridiculously easy that even your cat could probably whip it up (if only they had opposable thumbs).
Ingredients
– Cooked chicken – 2 cups
– Frozen mixed vegetables – 1 cup
– Cream of chicken soup – 1 can (10.5 oz)
– Milk – ½ cup
– Refrigerated biscuit dough – 1 can (16.3 oz)
– Butter – 2 tbsp, melted
Instructions
1. Preheat your oven to 375°F.
2. Combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk in a large mixing bowl.
3. Stir the mixture until all ingredients are evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
5. Open the can of refrigerated biscuit dough and separate the biscuits.
6. Arrange the biscuits in a single layer on top of the chicken mixture.
7. Brush the tops of the biscuits evenly with the melted butter using a pastry brush.
8. Bake the casserole in the preheated oven for 25 minutes.
9. Check that the biscuits are golden brown and the filling is bubbling around the edges.
10. Remove the casserole from the oven and let it rest for 5 minutes before serving. And absolutely, positively serve this golden-topped wonder straight from the oven—the biscuits stay crispier that way, trust me. A buttery, flaky biscuit crust gives way to a creamy, savory filling that’s pure comfort in every bite. Try scooping it over mashed potatoes for a carb-on-carb situation that’s basically a party in your mouth.
Garlic Parmesan Chicken Pasta
C’mon, let’s be real—when garlic, parmesan, and pasta collide, it’s basically a culinary hug in a bowl. This garlic parmesan chicken pasta is the kind of comfort food that makes you forget you ever had a bad day, and it comes together faster than you can decide what to watch on Netflix.
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Garlic – 4 cloves, minced
Heavy cream – 1 cup
Chicken broth – ½ cup
Parmesan cheese – 1 cup, grated
Penne pasta – 8 oz
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, slice the chicken breast into 1-inch cubes and season evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the chicken cubes in a single layer and cook for 5 minutes without moving them to develop a golden-brown crust.
6. Flip the chicken and cook for another 4 minutes until the internal temperature reaches 165°F.
7. Remove the chicken from the skillet and set it aside on a clean plate.
8. Reduce the skillet heat to medium and add the remaining 1 tablespoon olive oil.
9. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
10. Pour in the heavy cream and chicken broth, then whisk continuously for 2 minutes until the sauce begins to simmer.
11. Stir in the grated parmesan cheese until fully melted and the sauce is smooth.
12. Drain the cooked pasta and add it directly to the skillet with the sauce.
13. Return the cooked chicken to the skillet and toss everything together until evenly coated.
14. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper, then remove from heat.
You’ll love the way the creamy sauce clings to every noodle, with tender chicken bites and that bold garlic-parmesan punch. Try serving it with a sprinkle of extra parmesan and a side of garlic bread for maximum carb-loaded happiness.
Summary
Convenient and delicious, these Swanson canned chicken recipes are perfect for busy weeknights. With 20 quick options, you’ll save time without sacrificing flavor. Give them a try and let us know which one becomes your new favorite in the comments below! Don’t forget to share this roundup on Pinterest to help other home cooks discover these easy meals.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
