Recipes for Chicken Commercially Canned or in Vacuum Pouch Opened

Ingredients

• 2 cans of commercially canned or vacuum pouch opened chicken
• 1 onion
• 2 cloves of garlic
• 2 carrots
• 2 potatoes
• 1 can of diced tomatoes
• 1 cup of chicken broth
• 1 teaspoon of dried thyme
• salt and pepper to taste

Instructions

1. 1. Heat oil in a large pot over medium heat.
2. 2. Add chopped onion and minced garlic to the pot, and cook until softened.
3. 3. Add diced carrots and potatoes, and cook for a few minutes.
4. 4. Drain the canned or vacuum pouch opened chicken and add it to the pot.
5. 5. Pour in diced tomatoes and chicken broth.
6. 6. Season with dried thyme, salt, and pepper.
7. 7. Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
8. 8. Serve hot and enjoy!

Ingredients

• 1 cup expired chicken, commercially canned or in vacuum pouch, opened
• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and chicken broth. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
5. Push the vegetables to one side of the skillet and add the expired chicken to the other side.
6. Cook for 2-3 minutes to heat the chicken through.
7. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
8. Continue cooking for another 2-3 minutes until the sauce thickens and coats the ingredients.
9. Season with salt and pepper to taste.
10. Serve the stir-fry over cooked rice or noodles.
11. Enjoy!

Ingredients

• 2 cups cooked rice
• 2 cups shredded commercially canned or vacuum pouch opened chicken
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked rice, shredded chicken, frozen peas, diced carrots, diced onion, diced bell pepper, and minced garlic.
3. In a separate bowl, whisk together the chicken broth, milk, dried thyme, dried oregano, salt, and black pepper.
4. Pour the broth mixture over the rice and chicken mixture. Stir well to combine.
5. Transfer the mixture to a greased casserole dish.
6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Cover the casserole dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Let the casserole cool for a few minutes before serving.
10. Serve hot and enjoy!

Ingredients

• 1 cup expired chicken, commercially canned or in vacuum pouch, opened
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• Salt and pepper to taste
• 4 large lettuce leaves
• 4 whole wheat tortillas

Instructions

1. In a medium bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Mix well.
2. Add expired chicken, diced celery, diced red onion, dried cranberries, and chopped pecans to the bowl.
3. Season with salt and pepper to taste. Stir until all ingredients are evenly coated.
4. Place a lettuce leaf on each whole wheat tortilla.
5. Scoop chicken salad mixture onto the lettuce leaves.
6. Fold the sides of the tortillas inward and roll tightly to form wraps.
7. Slice the wraps in half if desired.
8. Serve the chicken salad wraps as a light and delicious meal or snack.
9. Enjoy!