17 Delicious Swanson Canned Chicken Recipes Easy to Make

Busy weeknights call for simple, savory solutions, and Swanson canned chicken is here to save the day! Dive into our roundup of 17 Delicious Swanson Canned Chicken Recipes Easy to Make, where convenience meets creativity. From cozy casseroles to zesty wraps, these dishes promise to delight your taste buds without tying you to the kitchen. Ready to transform your meals? Let's get cooking!

Swanson Canned Chicken Salad

Savory and satisfying, this Swanson Canned Chicken Salad transforms simple pantry staples into a dish brimming with texture and flavor, perfect for a quick lunch or an elegant picnic.

Ingredients

• 2 cups Swanson canned chicken, drained and flaked
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup celery, finely diced
• 1/4 cup red onion, minced
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup dried cranberries

Instructions

1. In a large mixing bowl, combine the flaked Swanson canned chicken, mayonnaise, diced celery, and minced red onion.
2. Add the Dijon mustard and fresh lemon juice to the bowl, stirring gently to incorporate all ingredients evenly.
3. Season the mixture with sea salt and freshly ground black pepper, adjusting to achieve a balanced flavor profile.
4. Fold in the toasted pecans and dried cranberries, ensuring they are distributed throughout the salad for bursts of texture and sweetness.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Gracefully versatile, this chicken salad offers a delightful contrast of creamy and crunchy elements, with the tangy brightness of lemon and mustard cutting through the richness. Serve it atop a bed of mixed greens for a light meal, or between slices of artisanal bread for a hearty sandwich.

Swanson Canned Chicken Quesadillas

Delightfully simple yet unexpectedly sophisticated, these Swanson Canned Chicken Quesadillas transform humble ingredients into a dish that’s both comforting and chic. Perfect for a quick lunch or a casual dinner, they’re a testament to the magic of pantry staples.

Ingredients

• 1 cup Swanson canned chicken, drained and shredded
• 4 large flour tortillas, 10-inch diameter
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup red onion, finely diced
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, sprinkling half with 1/4 cup of grated cheddar cheese, followed by 1/2 cup of shredded Swanson canned chicken, a sprinkle of diced red onion, smoked paprika, and ground cumin.
3. Fold the tortilla over the filling, pressing gently with a spatula, and cook for 2-3 minutes until the bottom is golden brown and crispy.
4. Carefully flip the quesadilla and cook for an additional 2-3 minutes, ensuring the cheese is fully melted and the tortilla is evenly browned.
5. Remove from the skillet and repeat the process with the remaining ingredients, adding more clarified butter as needed.
6. Slice each quesadilla into three wedges and garnish with freshly chopped cilantro before serving.

Flaky, golden tortillas give way to a molten center of smoky chicken and sharp cheddar, with the red onion adding a subtle crunch. Serve with a dollop of sour cream or a vibrant salsa verde for an extra layer of flavor.

Swanson Canned Chicken Noodle Soup

Brimming with comfort and nostalgia, Swanson Canned Chicken Noodle Soup offers a quick yet satisfying solution for those seeking warmth and simplicity in a bowl. This classic dish, with its tender noodles and savory broth, is a testament to the enduring appeal of homemade flavors, conveniently preserved.

Ingredients

• 1 can (14.5 oz) Swanson Chicken Noodle Soup
• 1 tablespoon unsalted butter
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 1/4 cup finely diced yellow onion
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1 cup water

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
2. Add the finely diced celery, carrots, and yellow onion to the saucepan. Sauté until the vegetables are translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the fresh thyme leaves and freshly ground black pepper, cooking for an additional 30 seconds to release the herbs’ aromatic oils.
4. Pour in the Swanson Chicken Noodle Soup and 1 cup of water, stirring to combine all ingredients thoroughly.
5. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 10 minutes, allowing the flavors to meld.
6. Tip: For a richer broth, let the soup simmer for an additional 5 minutes. The extra time deepens the flavors beautifully.
7. Tip: If the soup thickens too much upon standing, adjust the consistency with a splash of water until the desired texture is achieved.
8. Tip: Garnish with a sprinkle of fresh thyme leaves before serving to enhance the visual appeal and add a burst of freshness.

Rich in flavor and comforting in texture, this elevated version of Swanson Canned Chicken Noodle Soup boasts a harmonious blend of tender vegetables and succulent chicken. Serve it alongside a crusty artisanal bread for dipping, or top with a dollop of crème fraîche for an indulgent twist.

Swanson Canned Chicken Tacos

Unveiling a dish that marries convenience with gourmet flair, these Swanson Canned Chicken Tacos transform pantry staples into a meal that’s both sophisticated and satisfying. Perfect for those evenings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 1 can (12.5 oz) Swanson canned chicken, drained and shredded
• 1 tbsp extra-virgin olive oil
• 1/2 cup finely diced white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chicken stock, preferably homemade
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Sea salt, to season

Instructions

1. Heat the extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced white onion and sauté until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic, ground cumin, and smoked paprika, stirring constantly for 30 seconds to release the aromatics.
4. Add the shredded Swanson canned chicken to the skillet, stirring to combine with the onion and spice mixture, and cook for 2 minutes to lightly brown the chicken.
5. Pour in the chicken stock, scraping any browned bits from the bottom of the skillet, and simmer for 3 minutes until the liquid is mostly absorbed. Tip: This step ensures the chicken is moist and flavorful.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred. Tip: Covering the tortillas with a clean kitchen towel will keep them warm and soft.
7. Divide the chicken mixture evenly among the tortillas, topping each with crumbled queso fresco and chopped fresh cilantro. Tip: For an extra burst of flavor, squeeze a lime wedge over each taco before serving.
8. Season with a pinch of sea salt to enhance the flavors.

Juxtaposing the tender, savory chicken with the crisp freshness of cilantro and the tangy bite of lime, these tacos offer a delightful contrast in textures and flavors. Serve them alongside a chilled avocado crema for an added layer of richness, or pair with a crisp, citrusy white wine to elevate the meal further.

Swanson Canned Chicken Pot Pie

Transform the humble canned chicken into a comforting classic with this Swanson Canned Chicken Pot Pie recipe, where convenience meets homemade charm. The flaky, golden crust encases a creamy, savory filling that promises to delight the palate with every forkful.

Ingredients

• 1 can (10.5 oz) Swanson canned chicken, drained and shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a perfectly crisp crust.
2. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 2 minutes.
3. Whisk in the all-purpose flour, kosher salt, and freshly ground black pepper, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the chicken broth and whole milk, whisking constantly to prevent lumps, until the mixture thickens, about 5 minutes.
5. Stir in the drained and shredded Swanson canned chicken and frozen mixed vegetables, heating through for 3 minutes.
6. Fit one refrigerated pie crust into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
7. Pour the chicken mixture into the pie crust, then top with the second pie crust, sealing the edges with a fork or your fingers.
8. Cut several slits in the top crust to allow steam to escape, then bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Keenly balanced between creamy and crisp, this pot pie offers a comforting embrace with its rich filling and buttery crust. Serve it alongside a crisp green salad for a delightful contrast in textures, or enjoy it as the centerpiece of a cozy dinner.

Swanson Canned Chicken and Rice Casserole

Mastering the art of comfort food requires both simplicity and sophistication, a balance perfectly struck by this Swanson Canned Chicken and Rice Casserole. With its creamy texture and hearty flavors, this dish is a testament to the elegance of pantry staples transformed into a culinary delight.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 cups Swanson canned chicken, drained and shredded
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine the rinsed rice, shredded Swanson canned chicken, heavy cream, melted butter, flour, kosher salt, black pepper, garlic powder, and smoked paprika. Stir until all ingredients are evenly incorporated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Sprinkle the grated Parmesan cheese evenly over the top of the casserole, followed by the panko breadcrumbs for a crispy finish.
5. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the rice is tender.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Flavorful and comforting, this casserole boasts a creamy interior with a delightfully crispy top. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s both nourishing and indulgent.

Swanson Canned Chicken Enchiladas

Revered for its convenience and versatility, Swanson canned chicken transforms into a delectable centerpiece in this enchilada recipe, marrying the richness of traditional Mexican flavors with the ease of pantry staples.

Ingredients

• 2 cups Swanson canned chicken, drained and shredded
• 1 1/2 cups Monterey Jack cheese, freshly grated
• 1/2 cup crème fraîche
• 1/4 cup cilantro, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 2 cups enchilada sauce, divided
• 1 tbsp clarified butter
• 1/2 cup red onion, finely diced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a medium bowl, combine the shredded Swanson canned chicken, 1 cup of Monterey Jack cheese, crème fraîche, cilantro, ground cumin, and smoked paprika, mixing until evenly incorporated.
3. Warm the corn tortillas for 30 seconds in the microwave to make them pliable, then evenly distribute the chicken mixture among them, rolling each tightly and placing seam-side down in the prepared dish.
4. Pour 1 1/2 cups of enchilada sauce over the rolled tortillas, ensuring they are fully covered, then sprinkle the remaining cheese and diced red onion on top.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld beautifully.

Perfectly balanced, these enchiladas boast a creamy interior with a slight smokiness, enveloped in a vibrant sauce. Serve them atop a bed of crisp romaine for a refreshing contrast or alongside a chilled avocado crema to elevate the dish further.

Swanson Canned Chicken Alfredo Pasta

Delightfully simple yet unexpectedly sophisticated, this Swanson Canned Chicken Alfredo Pasta transforms pantry staples into a creamy, comforting dish that belies its humble origins.

Ingredients

• 1 can (12.5 oz) Swanson canned chicken, drained and flaked
• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Allow the mixture to simmer gently for 2 minutes, until slightly thickened.
4. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, adjust consistency with the reserved pasta water, one tablespoon at a time.
5. Stir in the flaked Swanson canned chicken, sea salt, and freshly ground black pepper. Cook for an additional 2 minutes, until the chicken is heated through.
6. Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
7. Garnish with finely chopped fresh parsley before serving.

This dish boasts a velvety texture and a rich, savory flavor profile, with the tender chunks of chicken adding a satisfying heartiness. For an elegant twist, serve atop a bed of sautéed spinach or alongside a crisp, white wine.

Swanson Canned Chicken Stir Fry

Whisking together convenience and sophistication, this Swanson Canned Chicken Stir Fry transforms pantry staples into a dish brimming with vibrant flavors and textures, perfect for a swift yet elegant meal.

Ingredients

• 1 can (12.5 oz) Swanson canned chicken, drained and shredded
• 2 tbsp cold-pressed extra virgin olive oil
• 1 cup julienned rainbow bell peppers
• 1/2 cup thinly sliced organic shallots
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium tamari sauce
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/2 cup chopped scallions, for garnish
• 1 tbsp toasted sesame seeds, for garnish

Instructions

1. Heat the cold-pressed extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the julienned rainbow bell peppers and thinly sliced organic shallots, stirring frequently until they begin to soften, approximately 3 minutes.
3. Incorporate the minced garlic and freshly grated ginger, cooking for 30 seconds until fragrant, being careful not to burn.
4. Add the drained and shredded Swanson canned chicken to the wok, breaking apart any clumps, and cook for 2 minutes until lightly browned.
5. Whisk together the low-sodium tamari sauce and raw honey in a small bowl, then pour over the chicken and vegetables, stirring to coat evenly.
6. Drizzle with toasted sesame oil and toss the stir fry for an additional minute to meld the flavors.
7. Remove from heat and garnish with chopped scallions and toasted sesame seeds before serving.

Not only does this stir fry boast a delightful contrast of crisp vegetables and tender chicken, but the harmonious blend of tamari and honey also lends a glossy, umami-rich glaze. Serve it over a bed of steamed jasmine rice or alongside a crisp, chilled cucumber salad for a complete meal.

Swanson Canned Chicken BBQ Sandwiches

Whisking together convenience and gourmet flair, these Swanson Canned Chicken BBQ Sandwiches transform pantry staples into a dish that’s both effortlessly elegant and deeply satisfying. Perfect for those evenings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 2 cups Swanson canned chicken, drained and shredded
• 1/2 cup high-quality BBQ sauce, preferably hickory-smoked
• 1 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted
• 1/4 cup dill pickle chips, for garnish

Instructions

1. In a medium skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent and slightly caramelized, approximately 3-4 minutes.
3. Stir in the shredded Swanson canned chicken, ensuring it’s evenly coated with the butter and onions, and cook for 2 minutes to lightly brown.
4. Pour in the hickory-smoked BBQ sauce, smoked paprika, garlic powder, and black pepper, stirring to combine. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
5. While the chicken mixture simmers, lightly toast the brioche buns under a broiler set to 350°F for 1-2 minutes, or until golden.
6. Generously spoon the BBQ chicken mixture onto the bottom halves of the toasted brioche buns, topping with dill pickle chips before closing with the top halves.

Presenting a harmonious blend of smoky, sweet, and tangy notes, these sandwiches boast a tender yet textured filling that contrasts beautifully with the crisp, buttery buns. For an added layer of sophistication, serve alongside a chilled, crisp coleslaw or a glass of amber ale to complement the robust flavors.

Swanson Canned Chicken Corn Chowder

Yearning for a comforting bowl of chowder that marries convenience with gourmet flair? Our Swanson Canned Chicken Corn Chowder transforms simple pantry staples into a velvety, flavorful masterpiece, perfect for any season.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrot
• 1 clove garlic, minced
• 1 (10.5 oz) can Swanson canned chicken, drained
• 1 (15 oz) can whole kernel corn, drained
• 2 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1/4 cup finely chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced onion, celery, and carrot to the saucepan. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, to unlock its aromatic potential.
4. Add the drained Swanson canned chicken and whole kernel corn to the saucepan, stirring to combine with the vegetables.
5. Pour in the chicken stock and bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for 10 minutes.
6. In a separate small saucepan, melt the unsalted butter over low heat. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until golden to ensure a lump-free thickening agent.
7. Gradually whisk the heavy cream into the roux, then incorporate this mixture into the simmering chowder to enrich its texture.
8. Season the chowder with smoked paprika and freshly ground black pepper, simmering for an additional 5 minutes to harmonize the flavors.
9. Garnish with finely chopped fresh parsley before serving, adding a burst of color and freshness.

Gloriously creamy with a smoky undertone, this chowder boasts a delightful contrast between the tender chicken and the sweet pop of corn. Serve it in rustic bread bowls for an edible presentation that elevates the dining experience.

Swanson Canned Chicken Stuffed Peppers

Zesty and effortlessly elegant, these Swanson Canned Chicken Stuffed Peppers transform humble ingredients into a dish that’s as nutritious as it is comforting, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups Swanson canned chicken, drained and shredded
• 1 cup cooked quinoa, cooled
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup fresh parsley, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with extra-virgin olive oil.
2. In a large mixing bowl, combine the shredded Swanson canned chicken, cooked quinoa, sharp cheddar cheese, minced parsley, smoked paprika, sea salt, and black pepper until evenly mixed.
3. Carefully stuff each bell pepper with the chicken and quinoa mixture, packing it gently to fill the cavities completely.
4. Place the stuffed peppers in the prepared baking dish and drizzle the tops with the remaining extra-virgin olive oil.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. For a golden, crispy top, broil the peppers for an additional 2-3 minutes, watching closely to prevent burning.

Flavorful and satisfying, these stuffed peppers boast a delightful contrast between the tender bell peppers and the savory, cheesy filling. Serve them atop a bed of arugula for a refreshing crunch or alongside a dollop of sour cream for added richness.

Swanson Canned Chicken and Dumplings

Elevating the humble canned chicken to new heights, this Swanson Canned Chicken and Dumplings recipe transforms simple ingredients into a comforting, gourmet meal. With a rich broth and fluffy dumplings, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 1 can (12.5 oz) Swanson Premium White Chicken, drained and shredded
• 4 cups homemade chicken stock, preferably reduced-sodium
• 1 cup all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves, finely chopped
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/2 cup finely diced yellow onion

Instructions

1. In a large pot, combine the chicken stock, carrots, celery, and onion. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, or until vegetables are tender.
2. While the broth simmers, prepare the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined; avoid overmixing to ensure light dumplings.
3. Gently fold the shredded chicken and thyme into the simmering broth. Increase heat to medium to return to a gentle boil.
4. Using a tablespoon, drop dollops of the dumpling dough into the boiling broth, spacing them evenly. Cover the pot and reduce heat to low; simmer for 15 minutes without lifting the lid to allow the dumplings to steam properly.
5. After 15 minutes, remove the lid and drizzle the heavy cream over the top. Let the dish sit for 2 minutes off the heat to allow the cream to incorporate.
6. Carefully ladle the chicken and dumplings into bowls, ensuring each serving has a generous amount of broth, vegetables, chicken, and dumplings.

Comforting and creamy, this dish boasts tender dumplings that melt in your mouth, paired with the savory depth of chicken and fresh herbs. For an elegant twist, garnish with a sprinkle of freshly cracked black pepper and a few additional thyme leaves before serving.

Swanson Canned Chicken Caesar Wrap

Kickstarting your culinary journey with a twist on the classic, this Swanson Canned Chicken Caesar Wrap marries convenience with gourmet flair, offering a quick yet sophisticated meal solution.

Ingredients

• 1 cup Swanson canned chicken, drained and shredded
• 1/2 cup Caesar dressing, preferably homemade with anchovy paste and Dijon mustard
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 cups romaine lettuce, finely chopped
• 1/4 cup croutons, homemade from day-old sourdough
• 4 large flour tortillas, warmed to 160°F for pliability
• 1 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the shredded Swanson canned chicken with Caesar dressing, ensuring each strand is evenly coated for maximum flavor.
2. Gently fold in the grated Parmigiano-Reggiano cheese and freshly ground black pepper, allowing the cheese to meld with the dressing for a creamy texture.
3. Divide the romaine lettuce evenly among the warmed flour tortillas, creating a crisp base for the chicken mixture.
4. Spoon the dressed chicken mixture over the lettuce, distributing it uniformly to ensure each bite is balanced.
5. Scatter the homemade croutons atop the chicken, adding a satisfying crunch that contrasts the wrap’s creamy elements.
6. Drizzle each tortilla with extra virgin olive oil before carefully rolling them into tight wraps, securing the fillings within.
7. For an enhanced presentation, slice each wrap diagonally, revealing the vibrant layers of green, white, and gold.

Meticulously crafted, this wrap boasts a harmonious blend of textures—from the crisp lettuce and crunchy croutons to the tender chicken enveloped in a velvety dressing. Serve it alongside a chilled glass of Chardonnay for an effortless yet elegant lunch affair.

Swanson Canned Chicken Fried Rice

Just when you thought convenience couldn’t meet elegance, this Swanson Canned Chicken Fried Rice recipe transforms simple pantry staples into a dish that’s both sophisticated and satisfying. Juxtaposing the ease of canned chicken with the vibrant textures and flavors of fresh vegetables, this recipe is a testament to the art of quick yet refined cooking.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1 can Swanson canned chicken, drained and shredded
• 2 tbsp clarified butter
• 1/2 cup carrots, finely diced
• 1/2 cup peas, fresh or frozen
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup green onions, thinly sliced
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
2. Add the finely diced carrots and sauté for 3 minutes until they begin to soften, stirring occasionally for even cooking.
3. Incorporate the peas and minced garlic, cooking for an additional 2 minutes until fragrant.
4. Push the vegetables to one side of the skillet and pour the remaining tbsp of clarified butter on the empty side.
5. Add the lightly beaten eggs to the buttered side, scrambling them gently until just set, about 1 minute, then mix with the vegetables.
6. Stir in the shredded Swanson canned chicken and cooked jasmine rice, breaking up any clumps for a uniform texture.
7. Drizzle the soy sauce and sesame oil over the mixture, tossing thoroughly to ensure every grain is evenly seasoned.
8. Fold in the grated ginger and sliced green onions, cooking for a final minute to meld the flavors.
9. Remove from heat and let the fried rice sit for 2 minutes to allow the flavors to deepen.

Rich in layers of umami and subtle heat from the ginger, this fried rice boasts a delightful contrast between the tender chicken and the crisp vegetables. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as flavorful as it is photogenic.

Swanson Canned Chicken Pizza

Harnessing the convenience of pantry staples, this Swanson Canned Chicken Pizza transforms humble ingredients into a dish of unexpected sophistication. Perfectly balanced with a crisp crust and savory toppings, it’s a testament to the art of quick yet refined cooking.

Ingredients

• 1 pre-made pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 1 cup whole milk mozzarella, freshly grated
• 1/2 cup Parmigiano-Reggiano, finely grated
• 1 can Swanson canned chicken, drained and shredded
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Sea salt, to finish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for 30 minutes, ensuring a crisp crust.
2. On a lightly floured surface, stretch the pizza dough to a 12-inch round, aiming for an even thickness to promote uniform cooking.
3. Brush the dough with extra virgin olive oil, then spread the San Marzano tomato sauce evenly, leaving a 1/2-inch border for the crust.
4. Distribute the freshly grated mozzarella and Parmigiano-Reggiano over the sauce, followed by the shredded Swanson canned chicken.
5. Sprinkle dried oregano and red pepper flakes over the top for a fragrant kick.
6. Transfer the pizza to the preheated stone or sheet, baking for 12-14 minutes until the crust is golden and the cheese bubbles.
7. Remove from the oven, finish with a pinch of sea salt, and let rest for 2 minutes before slicing.

Unveiling a pizza with a delightfully crisp base, the Swanson Canned Chicken Pizza offers a harmonious blend of creamy cheeses and tender chicken, elevated by the warmth of oregano and red pepper. Serve it with a drizzle of chili oil for an extra layer of flavor.

Swanson Canned Chicken Chili

Kickstarting your culinary journey with a dish that marries convenience and sophistication, this Swanson Canned Chicken Chili transforms pantry staples into a comforting yet elegant meal. Perfect for those seeking both flavor and ease, it’s a testament to the art of simple cooking.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (12.5 oz) Swanson canned chicken, drained
• 1 can (15 oz) fire-roasted diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken broth, preferably homemade
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Sea salt, to finish
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Stir in the minced garlic, cooking until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Incorporate the drained Swanson canned chicken, breaking it apart with a wooden spoon, and cook until lightly browned, 3 minutes.
5. Pour in the fire-roasted diced tomatoes with their juices, followed by the kidney beans and chicken broth, stirring to combine.
6. Season the mixture with chili powder, ground cumin, smoked paprika, and cayenne pepper, then bring to a gentle simmer.
7. Reduce the heat to low, cover, and let the chili simmer for 25 minutes, stirring occasionally to prevent sticking.
8. Uncover and continue to simmer for an additional 10 minutes to slightly thicken the chili.
9. Adjust the seasoning with sea salt, then ladle into bowls, garnishing each with fresh cilantro leaves.

Every spoonful of this chili offers a harmonious blend of smoky, spicy, and savory notes, with the tender chicken and beans providing a satisfying texture. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal that delights the senses.

Conclusion

These 17 Swanson canned chicken recipes offer a treasure trove of easy, tasty meal ideas perfect for busy weeknights or lazy weekends. Tempted to try? Dive into these dishes, pick your favorite, and let us know which one stole your heart in the comments below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest!