Best Kirkland Canned Chicken Recipes

EASY CHICKEN CHILI RECIPE MADE WITH COSTCO CANNED CHICKEN

Steps:

• Heat the olive oil in a large stock pot and saute onions until soft and lightly browned. Stir in black beans, Rotel, chicken breast, taco seasoning and cumin. With the end of your spatula, break the chicken chunks so they resemble shredded chicken. Bring to a boil, reduce heat to medium low and simmer for 15 - 20 minutes.
• Top with sour cream, shredded cheese, corn, red onions, crushed tortilla chips, whatever floats your boat. But make this recipe. It rocks!

BEST CHICKEN PATTIES EVER!

Steps:

• Place breadcrumbs in a large bowl and pour cream over them. Mix well and set aside.
• Remove chicken from cans and place into a mesh strainer over the sink. Rinse chicken VERY well for 1 minute while shredding chicken with your fingers. (See video.)
• Place rinsed canned chicken into a medium-sized bowl. Sprinkle salt, black pepper, red pepper flakes (if using), and seasoning (if using) over the chicken.
• Add the onion and vegetables into the bowl with the chicken. Mix VERY well with clean hands, squeezing the mixture to help infuse the chicken with the flavor of the seasonings and vegetables.
• Beat the two eggs and pour over the chicken mixture. Mix well to incorporate the eggs.
• Add the chicken mixture to the breadcrumbs and cream in the large bowl.
• Mix everything together very well and shape into 6 or 8 patties.
• If you want, you can roll the patties in Panko breadcrumbs. (As I describe in the video, Panko gives your patties a little more exterior crunch.)
• Heat the fat in the frying pan over medium heat, approximately 350°F.
• Once the fat comes up to temperature, place 3 patties (or 4 patties if you have made 8) into the sizzling fat and sauté for 4-5 minutes on each side.
• Repeat the process with the remaining patties until you have cooked all the patties.
• Once cooked, transfer each patty to a paper towel-lined platter.
• You can serve the patties immediately, but you can also keep them warm in a 200°F oven for 30 minutes until you are ready to serve them.
• Leftover cooked patties will stay fresh, well wrapped, in the refrigerator for 2 days. Rewarm patties on a baking sheet in a preheated 350°F oven for approximately 10 minutes until heated through.
• The cooked patties may also be frozen, well wrapped, and will keep for up to 1 month. To reheat frozen patties, place them unthawed on a baking sheet, cover with aluminum foil, and warm them at 350°F for 30 minutes. Remove aluminum foil for the last 5 minutes to allow the patties to crisp.

CANNED CHICKEN SALAD

Steps:

• In a medium sized bowl, combine mayonnaise and Ranch dressing mix.
• Add canned chicken to the mayonnaise mixture. The chicken will likely be in chunks so make sure you shred it with two forks before mixing the mayonnaise with the chicken.
• Stir in celery and green onion.
• You can add ground black pepper and salt if you like, but I never do.
• Serve on toast, as a sandwich, over a bed of lettuce, on a toasted bagel, with crackers or plain.