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BethCooks4U said:Sorry, but I had to chuckle. I almost always switch out canned for fresh chicken when I get a recipe calling for canned. I guess I'm a chicken snob.
That being said, do you have the Buffalo Rub Chicken Dip Recipe yet? Here it is in case:
BUFFALO RUB CHICKEN DIP
8 oz. cream cheese
1 can chicken
1 cup Ranch dressing
1/4 cup Bleu Cheese crumbles
1/4 cup Franks Wing Sauce
1 heaping Teas. Buffalo Rub
4 oz. grated cheddar
Mix everything except the cheddar together in a mini baker, then sprinkle the cheddar over the top, and pop it in the micro for a couple minutes til it is melty. Serve it with celery & carrot sticks, and tortilla chips.
I made it exactly as directed and we licked the baker clean. YUM!
skaugchef said:I also usually use regular chicken. But, I bought a 6pk of canned chicken from Sams Club and wanted ideas of what to make. Thanks for the recipe. Could I substitute these with anything?
1/4 cup Bleu Cheese crumbles
1/4 cup Franks Wing Sauce
We don't like bleu cheese & could we use just bbq sauce?
Amy
skaugchef said:I also usually use regular chicken. But, I bought a 6pk of canned chicken from Sams Club and wanted ideas of what to make. Thanks for the recipe. Could I substitute these with anything?
1/4 cup Bleu Cheese crumbles
1/4 cup Franks Wing Sauce
We don't like bleu cheese & could we use just bbq sauce?
Amy
BethCooks4U said:Sorry, but I had to chuckle. I almost always switch out canned for fresh chicken when I get a recipe calling for canned. I guess I'm a chicken snob.
That being said, do you have the Buffalo Rub Chicken Dip Recipe yet? Here it is in case:
BUFFALO RUB CHICKEN DIP
8 oz. cream cheese
1 can chicken
1 cup Ranch dressing
1/4 cup Bleu Cheese crumbles
1/4 cup Franks Wing Sauce
1 heaping Teas. Buffalo Rub
4 oz. grated cheddar
Mix everything except the cheddar together in a mini baker, then sprinkle the cheddar over the top, and pop it in the micro for a couple minutes til it is melty. Serve it with celery & carrot sticks, and tortilla chips.
I made it exactly as directed and we licked the baker clean. YUM!
pamperedlinda said:What size can of chicken?
pamperedlinda said:What size can of chicken?
pamperedlinda said:What size can of chicken?
ChefBeckyD said:LOL, Linda - this is the same question you asked before!
Sooo, when I made it for my Fall Kickoff Show, I just added the whole can. It's the large sized can that I get at Costco, so that might be 10 oz. I'm not sure. I used the last one, so I can't look to see. The extra chicken didn't seem to hurt the dip any - people were still scraping out the bottom and sides of the baker. It was the biggest hit at my show!
pamperedlinda said:well, dangit - put the size in the recipe! I didn't print it before and wasn't about to go on a search....I'm lazy that way .
I just made it - personally, I think it needs 2 cans of chicken. I don't normally use canned chicken and I thought the dip tasted kinda bland - like it was missing something - didn't have much of a chicken flavor, was more like buffalo cheese dip in my opinion. Could be because of using canned instead of cooking a chicken breast? I didn't have Pete's Hot Sauce so I used Crystal Hot Sauce and @ 2 tsp of the buffalo rub.
ChefBeckyD said:Was it the big can of chicken?
Also - remember that I'm a Northern girl, and we can't take much heat. So, this recipe was developed with Northern tastebuds in mind. LOL! All of the recipes that I found for a buffalo chicken dip were way too hot for me, that's why I created this one.
BethCooks4U said:And I'm so glad you did! Like I said we licked the baker clean!!
...sorry I didn't give you credit before but I didn't remember who's recipe it was.
ChefBeckyD said:Was it the big can of chicken?
Also - remember that I'm a Northern girl, and we can't take much heat. So, this recipe was developed with Northern tastebuds in mind. LOL! All of the recipes that I found for a buffalo chicken dip were way too hot for me, that's why I created this one.
bridedream said:Chicken Queso Dip
1 lb. velveeta
1 can Rotel
1 can chicken drained and shredded
toss it all in a crock pot, stir occasionally and serve with tortilla chips
pampered1224 said:Linda - did you use the feta? I would think that would be way to salty. And I found a little tip some where, no idea where and I do this, when I open a can of chicken or more, I dump it in the Exec Saute Pan and cook it until the liquid is evaporated. It makes the chicken flavor more concentrated. If I really want to add flavor, I pop a few grains of granulated bullion in the too. Most canned chicken is packed in water so... Some cans even call it broth but it is only broth after the chicken sits in the can for so long. It gets a watery taste to it. UGH!
Yes, canned chicken can be used in place of cooked chicken in most recipes. Just be sure to drain the liquid from the can before using it in your dish.
Canned chicken can last for several years if stored in a cool, dry place. However, for best quality, it is recommended to use it within 2-3 years of the production date listed on the can.
Canned chicken is great for making quick and easy meals such as chicken salads, casseroles, and sandwiches. It can also be used in soups, stir-fries, and pasta dishes.
Some people may notice a slight difference in taste between canned chicken and fresh or frozen chicken. However, the texture and flavor can be enhanced by adding seasoning or using it in a flavorful recipe.
Yes, canned chicken can be frozen for up to 6 months. Just make sure to transfer it to a freezer-safe container or bag and label it with the date. Thaw it in the refrigerator before using it in a recipe.