Craving a quick dinner without compromising on flavor? This Canned Chicken Dinner Recipe is your perfect solution. It’s a lifesaver for busy weeknights, combining pantry staples into a hearty meal that satisfies.
Perfect for those moments when time is short but a delicious dinner is non-negotiable. Let’s get started!
Steps
- Begin by bringing the chicken broth and chili powder to a simmer in a 12-inch skillet over medium heat. Add the uncooked white rice, reduce the heat to low, cover the skillet, and let it cook for about 15 minutes, stirring occasionally.
- Once most of the liquid has been absorbed by the rice, stir in the drained canned corn, shredded canned chicken, drained jalapeños, and half of the enchilada sauce. Cover the skillet again, increase the heat to medium, and cook for an additional five minutes until everything is heated through.
- Stir the mixture thoroughly, then sprinkle a generous amount of shredded cheese over the top. Drizzle the remaining enchilada sauce over the cheese as desired, cover the skillet once more, and let it heat for a few more minutes until the cheese is completely melted.
Ingredients
- 14.5 ounces of reduced-sodium chicken broth
- 3/4 cup of uncooked white rice
- 1 teaspoon of chili powder
- 15 ounces of canned whole kernel corn, drained
- 12.5 ounces of canned chicken breast, drained
- 10 ounces of canned mild enchilada sauce, divided
- 4 ounces of canned diced jalapeños, drained
- A handful of shredded Monterey Jack or a Mexican blend cheese
FAQ
- Can I use fresh chicken instead of canned chicken in this recipe?
- Yes, you can substitute canned chicken with fresh chicken. Cook and shred chicken breasts or use leftover rotisserie chicken for a fresher taste.
- What can I use if I want a milder version of this dish?
- To make a milder version, opt for canned diced green chiles instead of jalapeños and choose a mild enchilada sauce.
- How can I make this dish vegetarian?
- Replace the canned chicken with canned beans, such as black beans or pinto beans. You can also add some frozen spinach to enhance the flavor and nutrition.
- What alternatives can I use for enchilada sauce?
- You can use either red or green enchilada sauce based on your preference. Both add great flavor to the dish.
- How should I store leftovers, and can this dish be frozen?
- Store leftovers in an airtight container in the refrigerator for up to a week. To freeze, wrap the dish tightly with aluminum foil and plastic wrap, or place it in an airtight container. It can be kept in the freezer for up to three months.
Tips
- Adjust the Spice Level: If you’re cooking for kids or prefer a milder dish, replace the canned jalapeños with canned diced green chiles and choose a mild enchilada sauce.
- Cheese Melting Tip: For a deliciously bubbly and golden cheese topping, consider placing the skillet under a broiler for a few minutes after adding the cheese, though the stovetop method also works well.
- Rice Variation: If you prefer using brown rice instead of white rice, remember to add an extra 1/2 cup of chicken broth and allow an additional 5-10 minutes of cooking time for proper texture.
- Make It Vegetarian: Substitute canned chicken with canned beans for a vegetarian version, and consider adding in some frozen spinach for extra flavor and nutrients.
Equipment
- top Casserole), here is a list of main equipment that you might need to purchase, which you can usually find on Amazon:
- 12-inch Skillet with Lid: Essential for cooking the casserole on the stovetop.
- Broiler (optional): If you want to achieve a brown and bubbly cheese topping, you might consider using a broiler, although it’s not necessary since the stovetop works fine.
- Airtight Containers: Useful for storing leftovers or for freezing portions of the casserole for later use.
