Are you looking for quick, delicious keto meals that won’t keep you in the kitchen for hours? As busy schedules take over, canned chicken becomes your secret weapon for effortless dinners. These 20 easy recipes transform simple pantry staples into satisfying low-carb meals perfect for hectic weeknights. Let’s dive into these creative dishes that will make your busy days so much tastier!
Spicy Buffalo Canned Chicken Dip
Spicy buffalo canned chicken dip brings game-day flavor to your table in minutes. Simply mix, bake, and serve this creamy, tangy appetizer that packs serious heat. Your guests will love the bold flavors and effortless preparation.
Ingredients
For the dip base:
- 2 (12.5 oz) cans chicken, drained
- 1 (8 oz) package cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
For topping:
- 1/4 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Preheat your oven to 350°F.
- Drain both cans of chicken completely using a fine mesh strainer.
- Place softened cream cheese in a large mixing bowl.
- Add drained chicken to the bowl with cream cheese.
- Pour in 1/2 cup buffalo sauce and 1/2 cup ranch dressing.
- Add 1 cup shredded cheddar cheese to the mixture.
- Mix all ingredients thoroughly until fully combined.
- Transfer the mixture to an 8×8 inch baking dish.
- Sprinkle remaining 1/4 cup shredded cheddar cheese evenly over the top.
- Bake at 350°F for 20-25 minutes until bubbly around the edges.
- Remove from oven when cheese is melted and golden in spots.
- Let the dip rest for 5 minutes before serving.
- Sprinkle chopped green onions over the top as garnish.
Let this dip cool slightly to thicken up for perfect scooping consistency. The creamy texture balances the spicy buffalo kick, while the melted cheese creates irresistible stretchy pulls. Serve it warm with celery sticks, tortilla chips, or spread on slider buns for an unexpected twist.
Keto Canned Chicken Avocado Wraps
Ready for a lightning-fast lunch that won’t derail your diet? These keto wraps come together in minutes using pantry staples. Rely on canned chicken for convenience and creamy avocado for healthy fats.
Ingredients
For the chicken filling:
- 2 (5 oz) cans chicken, drained
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
For assembly:
- 4 large butter lettuce leaves
- 1 medium avocado, sliced
Instructions
- Place drained canned chicken in a medium bowl, breaking up any large chunks with a fork.
- Add 1/4 cup mayonnaise, 1 tbsp lime juice, 1/2 tsp garlic powder, and 1/4 tsp salt to the bowl.
- Mix thoroughly until all ingredients are fully combined and the chicken is evenly coated.
- Pat 4 large butter lettuce leaves completely dry with paper towels to prevent sogginess.
- Divide the chicken mixture evenly among the lettuce leaves, placing it in the center of each leaf.
- Top each portion with sliced avocado, arranging the slices evenly over the chicken mixture.
- Fold the sides of each lettuce leaf inward, then roll tightly from the bottom to form a wrap.
Expect a satisfying contrast between the cool, crisp lettuce and the rich, creamy filling. The tangy chicken mixture pairs perfectly with the buttery avocado slices. Enjoy them immediately for the best texture, or try serving them open-faced on a plate for easier eating.
Garlic Parmesan Canned Chicken Bake
This garlic parmesan canned chicken bake transforms simple pantry staples into a comforting meal. The creamy sauce and crispy topping come together with minimal effort for maximum flavor. Toss everything in one dish and let the oven do the work.
Ingredients
For the chicken base:
– 2 (12.5 oz) cans chicken, drained
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 4 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/2 tsp black pepper
– 1/4 tsp salt
For the topping:
– 1 cup panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 tbsp melted butter
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Lightly grease a 9×13 inch baking dish with cooking spray.
3. Combine drained canned chicken, heavy cream, 1/2 cup parmesan, minced garlic, Italian seasoning, black pepper, and salt in a large bowl.
4. Spread the chicken mixture evenly in the prepared baking dish.
5. Mix panko breadcrumbs, 1/2 cup parmesan, melted butter, and chopped parsley in a separate bowl.
6. Sprinkle the breadcrumb mixture evenly over the chicken base.
7. Bake at 375°F for 20-25 minutes until the topping is golden brown and the sauce bubbles around the edges.
8. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
What emerges from the oven is a creamy, garlicky chicken base topped with a satisfyingly crisp, golden crust. The parmesan adds a salty, nutty depth that balances the rich cream sauce perfectly. Serve it over pasta, with crusty bread for dipping, or alongside roasted vegetables for a complete meal.
Keto Canned Chicken Cauliflower Fried Rice
Perfect for busy weeknights, this keto fried rice comes together in minutes using pantry staples. Packed with protein and low in carbs, it satisfies those takeout cravings without derailing your diet. Plus, it’s endlessly customizable with whatever veggies you have on hand.
Ingredients
– For the base: 1 (12.5 oz) can chicken, drained, 4 cups riced cauliflower, 2 tbsp avocado oil, 2 large eggs, beaten, 1/2 cup frozen peas and carrots mix, 2 tbsp coconut aminos, 1 tsp sesame oil, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/4 tsp salt
Instructions
1. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering.
2. Add beaten eggs and scramble for 1-2 minutes until fully cooked, then transfer to a plate.
3. Heat remaining 1 tablespoon avocado oil in the same skillet.
4. Add riced cauliflower and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Stir in frozen peas and carrots mix and cook for 2 more minutes.
6. Add drained canned chicken, breaking it up with a spatula, and cook for 3 minutes until heated through.
7. Pour coconut aminos, sesame oil, garlic powder, ground ginger, and salt over the mixture.
8. Return scrambled eggs to the skillet and toss everything together for 1 minute until well combined.
9. Cook for 2 final minutes, stirring constantly, to let flavors meld.
Great texture with tender cauliflower rice that mimics the real thing, while the sesame oil adds depth. Serve it topped with a fried egg for extra richness or wrapped in lettuce cups for a low-carb meal.
Easy Canned Chicken Keto Soup
Zesty and satisfying, this canned chicken keto soup comes together in minutes. Perfect for busy weeknights when you need something warm and filling without the carbs. Using pantry staples keeps prep simple and cleanup minimal.
Ingredients
For the base:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 4 cups chicken broth
For the soup:
- 2 (12.5 oz) cans cooked chicken, drained
- 1 cup heavy cream
- 2 cups chopped fresh spinach
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
- Add 1/2 cup chopped onion and 1/2 cup chopped celery to the pot.
- Sauté vegetables for 5-7 minutes until onions turn translucent and celery softens.
- Add 2 cloves minced garlic and cook for 1 minute until fragrant.
- Pour in 4 cups chicken broth and bring to a boil.
- Reduce heat to medium-low and simmer for 10 minutes to develop flavors.
- Add 2 cans drained chicken, breaking it apart with a fork as you stir it in.
- Stir in 1 cup heavy cream until fully incorporated.
- Add 2 cups chopped fresh spinach, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer for 5 more minutes until spinach wilts and soup is heated through.
Buttery richness from the cream balances the savory chicken and earthy vegetables. The spinach adds vibrant color and slight texture contrast to the tender meat. For extra indulgence, top with crispy bacon bits or serve alongside keto-friendly garlic bread for dipping.
Keto Canned Chicken and Broccoli Stir-Fry
You’re short on time but still want a keto-friendly meal that doesn’t skimp on flavor. This stir-fry comes together in minutes using pantry staples, delivering a satisfying low-carb dinner without the fuss. Yes, canned chicken can be delicious when handled right—here’s how.
Ingredients
For the stir-fry base
- 2 tablespoons avocado oil
- 1 (12.5 oz) can cooked chicken, drained
- 4 cups fresh broccoli florets
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
For the sauce
- 1/4 cup soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
Instructions
- Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add 1/2 cup diced yellow onion and cook for 3 minutes, stirring frequently, until translucent.
- Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Add 4 cups broccoli florets and sauté for 5 minutes, until bright green and slightly tender.
- Break apart 1 can drained chicken with a fork to remove clumps, then add to the skillet.
- Cook chicken and broccoli mixture for 4 minutes, stirring occasionally, until chicken is lightly browned.
- In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes.
- Pour sauce over the stir-fry and toss to coat evenly.
- Reduce heat to low and simmer for 2 minutes, allowing sauce to thicken slightly.
- Remove skillet from heat and let rest for 1 minute before serving.
Hearty and savory, this stir-fry boasts tender broccoli and well-seasoned chicken with a subtle kick from the ginger and red pepper flakes. Serve it over cauliflower rice for a complete keto meal, or stuff it into low-carb tortillas for a quick wrap. The sesame oil adds a rich, nutty finish that makes this simple dish feel indulgent.
Bacon-Wrapped Canned Chicken Bites
You’ve probably got a can of chicken sitting in your pantry right now. These bacon-wrapped bites transform that humble ingredient into crispy, savory appetizers perfect for game day or quick snacks. They come together in under 30 minutes with minimal prep work.
Ingredients
– For the chicken mixture:
– 2 cans (12.5 oz each) chunk chicken, drained
– 1/2 cup shredded cheddar cheese
– 1/4 cup mayonnaise
– 1 tsp garlic powder
– 1/2 tsp black pepper
– For wrapping and baking:
– 12 slices thin-cut bacon
– 2 tbsp brown sugar
– 1/2 tsp smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place drained canned chicken in a medium bowl and break apart any large chunks with a fork.
3. Add cheddar cheese, mayonnaise, garlic powder, and black pepper to the chicken.
4. Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
5. Use a tablespoon to portion the chicken mixture, rolling each portion into compact 1-inch balls.
6. Cut each bacon slice in half crosswise to create 24 shorter strips.
7. Wrap one bacon strip around each chicken ball, securing the ends underneath.
8. Arrange the wrapped bites seam-side down on the prepared baking sheet, spacing them 1 inch apart.
9. Combine brown sugar and smoked paprika in a small bowl.
10. Sprinkle the sugar mixture evenly over the top of each bacon-wrapped bite.
11. Bake at 400°F for 18-22 minutes until the bacon is crispy and browned.
12. Transfer the bites to a paper towel-lined plate to drain excess grease for 2 minutes.
Crispy bacon gives way to tender, cheesy chicken inside with a subtle sweet-smoky crust from the sugar coating. Serve them hot with ranch dressing for dipping, or skewer them with toothpicks for easy party pickup. These bites also make great additions to salad bowls for extra protein and crunch.
Keto Canned Chicken Taco Lettuce Wraps
Unbelievably simple yet satisfying, these keto-friendly wraps transform basic canned chicken into a flavorful taco filling. Using crisp lettuce leaves instead of tortillas keeps carbs low while adding refreshing crunch. You’ll have dinner ready in under 15 minutes with minimal cleanup.
Ingredients
For the taco filling:
– 2 (12.5 oz) cans chicken, drained
– 1 tbsp olive oil
– 1 packet (1 oz) taco seasoning
– 1/4 cup water
For assembly:
– 8 large butter lettuce leaves
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 cup diced tomatoes
Instructions
1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Add drained canned chicken, breaking up large chunks with a spatula.
3. Cook chicken for 3-4 minutes, stirring occasionally, until lightly browned.
4. Sprinkle taco seasoning evenly over the chicken.
5. Pour in water and stir to combine all ingredients thoroughly.
6. Reduce heat to medium and simmer for 5 minutes, stirring occasionally, until liquid reduces by half.
7. While filling simmers, rinse butter lettuce leaves and pat completely dry with paper towels.
8. Arrange dry lettuce leaves on a serving platter, cupped side up.
9. Spoon approximately 1/4 cup of chicken filling into each lettuce leaf.
10. Top each wrap with 1 tablespoon shredded cheddar cheese.
11. Add 1/2 tablespoon sour cream to each wrap.
12. Sprinkle 1/2 tablespoon diced tomatoes over the sour cream.
13. Serve immediately while the filling is still warm.
Just assembled, these wraps offer a satisfying contrast between the warm, savory chicken and cool, crisp lettuce. The melted cheese binds the ingredients while the sour cream adds creamy tang against the seasoned chicken. For extra heat, drizzle with hot sauce or add sliced jalapeños between the cheese and sour cream layers.
Keto Canned Chicken Egg Drop Soup
Tired of complicated keto meals? This canned chicken egg drop soup delivers comfort in minutes. Perfect for busy weeknights when you need something warm and satisfying without the carbs.
Ingredients
For the broth base:
– 4 cups chicken broth
– 1 (12.5 oz) can cooked chicken, drained
– 1 tsp grated fresh ginger
– 2 tbsp soy sauce
For the egg mixture:
– 3 large eggs
– 1 tsp sesame oil
For finishing:
– 2 green onions, thinly sliced
Instructions
1. Pour 4 cups chicken broth into a medium saucepan.
2. Add 1 tsp grated fresh ginger and 2 tbsp soy sauce to the broth.
3. Bring the broth to a boil over high heat, then reduce to a simmer for 3 minutes.
4. Shred the canned chicken with a fork while the broth simmers.
5. Add the shredded chicken to the simmering broth and cook for 2 minutes.
6. Whisk 3 large eggs with 1 tsp sesame oil in a small bowl until well combined.
7. Slowly drizzle the egg mixture into the simmering soup while stirring constantly with a fork.
8. Continue stirring for 1 minute until egg ribbons form throughout the soup.
9. Remove the soup from heat immediately to prevent overcooking the eggs.
10. Stir in 2 thinly sliced green onions just before serving.
Only takes 10 minutes from start to finish. The eggs create delicate ribbons while the canned chicken adds protein without prep work. Try topping with extra green onions or a dash of hot sauce for extra kick.
Lemon Garlic Canned Chicken Thighs
Overwhelmed by dinner prep? These lemon garlic canned chicken thighs transform pantry staples into a zesty main dish in minutes. Perfect for busy weeknights when you need flavor fast without the fuss.
Ingredients
For the chicken base:
- 2 (12.5 oz) cans chicken thighs, drained
- 2 tbsp olive oil
For the lemon garlic sauce:
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt
For finishing:
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add drained canned chicken thighs to the hot skillet in a single layer.
- Cook chicken for 3-4 minutes without moving to develop a golden crust.
- Flip chicken thighs using tongs and cook for another 3 minutes.
- Reduce heat to medium and push chicken to one side of the skillet.
- Add minced garlic to the empty side and cook for 30 seconds until fragrant.
- Pour lemon juice and chicken broth into the skillet, scraping any browned bits from the bottom.
- Add lemon zest, dried oregano, black pepper, and salt to the liquid.
- Simmer the sauce for 2-3 minutes until slightly thickened.
- Spoon sauce over chicken thighs to coat evenly.
- Cook for 1 more minute to allow flavors to meld.
- Remove skillet from heat and sprinkle with chopped fresh parsley.
Notice how the quick searing creates a satisfying crisp exterior while keeping the canned chicken moist inside. The bright lemon cuts through the richness, making this perfect for stuffing into warm tortillas or serving over fluffy rice for a complete meal that feels anything but rushed.
Keto Canned Chicken Jalapeño Poppers
Unbelievably easy keto appetizers don’t get better than these. Using canned chicken makes prep lightning fast. Spicy jalapeños and creamy cheese create the perfect low-carb bite.
Ingredients
– For the filling:
– 2 (12.5 oz) cans chicken, drained
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– For assembly:
– 12 medium jalapeños
– 6 slices bacon, cut in half
– For baking:
– Cooking spray
Instructions
1. Preheat your oven to 400°F.
2. Line a baking sheet with foil and spray lightly with cooking spray.
3. Cut jalapeños in half lengthwise and scoop out all seeds and membranes using a small spoon.
4. In a medium bowl, combine drained canned chicken, softened cream cheese, cheddar cheese, garlic powder, onion powder, and black pepper.
5. Mix thoroughly until all ingredients are well incorporated.
6. Spoon the chicken mixture evenly into each jalapeño half, mounding slightly.
7. Wrap each stuffed jalapeño with half a slice of bacon, securing the ends underneath.
8. Arrange the poppers on the prepared baking sheet, leaving space between each one.
9. Bake at 400°F for 20-25 minutes until bacon is crispy and filling is bubbly.
10. Let cool for 5 minutes before serving to allow the filling to set.
Lightly crisp bacon gives way to creamy, spicy filling with every bite. The canned chicken stays surprisingly moist while adding substantial protein. Serve these immediately with cool ranch dressing for dipping to balance the heat.
Quick Canned Chicken Keto Pizza Crust
Looking for a keto-friendly pizza that comes together fast? This canned chicken crust delivers crispy results without the carbs. Let’s get straight to the recipe.
Ingredients
For the crust:
– 2 (12.5 oz) cans chicken breast, drained well
– 1 large egg
– 1/2 cup shredded Parmesan cheese
– 1 tsp Italian seasoning
– 1/2 tsp garlic powder
For the sauce and toppings:
– 1/2 cup no-sugar-added pizza sauce
– 1 cup shredded mozzarella cheese
– 12 slices pepperoni
Instructions
1. Preheat your oven to 400°F.
2. Place drained canned chicken between paper towels and press firmly to remove excess moisture. Tip: Squeezing out liquid prevents a soggy crust.
3. In a medium bowl, combine chicken, egg, Parmesan, Italian seasoning, and garlic powder.
4. Mix thoroughly with your hands until a cohesive dough forms.
5. Line a baking sheet with parchment paper.
6. Spread the chicken mixture into a 10-inch circle, about 1/4-inch thick.
7. Bake the crust for 20 minutes until golden and firm to the touch.
8. Remove the crust from the oven and flip it over using a spatula. Tip: Flipping ensures even crispiness on both sides.
9. Spread pizza sauce evenly over the crust.
10. Sprinkle mozzarella cheese over the sauce.
11. Arrange pepperoni slices on top.
12. Return the pizza to the oven and bake for 8-10 minutes until cheese is bubbly and lightly browned. Tip: Watch closely to prevent burning.
13. Let the pizza rest for 3 minutes before slicing.
Miraculously crispy and satisfyingly cheesy, this crust holds its shape beautifully under generous toppings. The chicken base provides a savory, protein-packed foundation that pairs perfectly with classic pizza flavors. Try serving it with a side salad for a complete low-carb meal that feels indulgent.
Keto Canned Chicken Cobb Salad
Hectic days demand simple solutions, and this keto canned chicken cobb salad delivers. Using pantry staples keeps prep under 10 minutes while delivering classic flavors. Perfect for busy weeknights or meal prep.
Ingredients
– For the base: 4 cups chopped romaine lettuce, 1 (12.5 oz) can chicken breast (drained), 2 hard-boiled eggs (quartered), 1 medium avocado (sliced), 4 slices cooked bacon (crumbled), 1/2 cup cherry tomatoes (halved), 1/4 cup crumbled blue cheese
– For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp black pepper
Instructions
1. Place 4 cups chopped romaine lettuce in a large salad bowl.
2. Drain 1 can of chicken breast thoroughly using a fine mesh strainer.
3. Flake the drained chicken with a fork into bite-sized pieces.
4. Arrange the flaked chicken over the lettuce in a single row.
5. Quarter 2 hard-boiled eggs and place them in another row.
6. Slice 1 medium avocado and arrange the slices beside the eggs.
7. Crumble 4 slices of cooked bacon over the avocado row.
8. Halve 1/2 cup cherry tomatoes and scatter them across the salad.
9. Sprinkle 1/4 cup crumbled blue cheese over the entire salad.
10. Whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, and 1 tsp Dijon mustard in a small bowl.
11. Add 1/4 tsp garlic powder and 1/4 tsp black pepper to the dressing mixture.
12. Whisk the dressing vigorously for 30 seconds until fully emulsified.
13. Drizzle the dressing evenly over the assembled salad components.
14. Toss the salad gently with salad tongs to coat all ingredients.
15. Serve immediately on chilled plates to keep ingredients crisp.
Buttery avocado and crisp bacon create satisfying texture contrasts against the tender chicken. The sharp blue cheese and tangy dressing cut through the richness beautifully. For a portable version, layer ingredients in a mason jar with dressing at the bottom.
Savory Canned Chicken Stuffed Avocados
You’ve probably stared at that canned chicken in your pantry wondering what to do with it. This recipe transforms simple ingredients into elegant stuffed avocados perfect for quick lunches or light dinners. The creamy avocado and savory chicken filling come together in under 15 minutes.
Ingredients
For the chicken filling:
– 1 (12.5 oz) can cooked chicken, drained
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/4 cup finely diced red onion
– 1/4 cup finely diced celery
– 1 tbsp fresh lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1/8 tsp salt
For assembly:
– 2 large ripe avocados
– 1/4 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Place the drained canned chicken in a medium mixing bowl.
2. Use a fork to shred the chicken into fine pieces, breaking up any large chunks.
3. Add mayonnaise, Dijon mustard, red onion, celery, lemon juice, garlic powder, black pepper, and salt to the bowl.
4. Mix all ingredients thoroughly until well combined, about 1 minute.
5. Cut both avocados in half lengthwise and remove the pits.
6. Scoop out approximately 1 tablespoon of avocado flesh from each half to create a larger cavity for stuffing.
7. Divide the chicken mixture evenly among the four avocado halves, mounding it slightly.
8. Sprinkle shredded cheddar cheese evenly over the top of each stuffed avocado.
9. Place the stuffed avocados on a baking sheet lined with parchment paper.
10. Broil in a preheated oven at 450°F for 2-3 minutes until the cheese is melted and bubbly.
11. Remove from oven and immediately sprinkle with chopped fresh parsley.
12. Serve warm directly from the baking sheet.
Mildly tangy from the Dijon and lemon, the creamy chicken filling contrasts beautifully with the cool, buttery avocado. The melted cheddar adds a satisfying richness that makes these feel more substantial than they are. For a fresh twist, top with diced tomatoes or serve alongside crisp tortilla chips for scooping.
Keto Canned Chicken and Spinach Bake
Unbelievably simple yet satisfying, this keto bake transforms basic pantry staples into a comforting meal. Using canned chicken keeps prep time minimal while spinach adds nutrients and texture. Perfect for busy weeknights when you need something hearty without the carbs.
Ingredients
For the base mixture:
– 2 (12.5 oz) cans cooked chicken breast, drained
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 large eggs
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt
For the topping:
– 1/2 cup shredded mozzarella cheese
– 2 tbsp grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Lightly grease an 8×8 inch baking dish with cooking spray.
3. Place drained canned chicken in a large mixing bowl and flake it with a fork until no large chunks remain.
4. Add squeezed-dry spinach to the chicken and mix thoroughly.
5. Stir in 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, eggs, garlic powder, onion powder, oregano, pepper, and salt until fully combined.
6. Press the mixture evenly into the prepared baking dish using the back of a spoon.
7. Sprinkle remaining 1/2 cup mozzarella and 2 tbsp Parmesan evenly over the top.
8. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbling.
9. Let the bake rest for 5 minutes before slicing to allow it to set properly.
With its creamy interior and crispy, cheesy crust, this bake delivers both texture and flavor in every bite. The spinach maintains slight firmness against the tender chicken, creating a pleasant contrast. Serve it alongside a crisp green salad or top individual portions with a dollop of sour cream for extra richness.
Summary
Fantastic! These 20 easy canned chicken keto recipes are perfect for busy days when you need quick, healthy meals. I hope you find some new favorites to add to your rotation! Give them a try, and let me know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other busy home cooks can discover these delicious ideas too.
