Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving: 6-8 servings

Ingredients

• 2 cans (12.5 oz each) canned chicken, drained
• 1 cup cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup diced green onions
• 1/2 cup diced bell peppers (any color)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 package (8 oz) tortilla wraps
• Pita chips or crackers for serving

Instructions

1. In a large mixing bowl, combine the drained canned chicken, cream cheese, and mayonnaise. Mix until well blended and creamy.
2. Add the shredded cheddar cheese, diced green onions, diced bell peppers, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly incorporated.
3. Lay out the tortilla wraps on a flat surface. Spread a generous amount of the chicken mixture onto each tortilla, leaving a small border around the edges.
4. Roll the tortillas tightly, starting from one end to the other. Once rolled, wrap each tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. After chilling, remove the wraps from the refrigerator and unwrap. Slice each roll into bite-sized pieces.
6. Arrange the chicken roll-ups on a platter and serve with pita chips or crackers.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving: 4-6 servings

Ingredients

• 12 large portobello or button mushrooms
• 1 can (12.5 oz) canned chicken, drained
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and chop them finely.
3. In a skillet over medium heat, sauté the chopped mushroom stems and minced garlic until softened, about 5 minutes.
4. In a mixing bowl, combine the sautéed mushroom stems, canned chicken, cream cheese, Parmesan cheese, breadcrumbs, Italian seasoning, salt, and pepper. Mix until well combined.
5. Stuff each mushroom cap with the chicken mixture, pressing it down gently to pack it in.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
7. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving: 6-8 servings

Ingredients

• 8 oz rotini pasta
• 1 can (12.5 oz) canned chicken, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup diced cucumber
• 1/2 cup Italian dressing
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, canned chicken, cherry tomatoes, black olives, and diced cucumber.
3. Drizzle with Italian dressing and toss until everything is well coated. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 10 minutes before serving.
5. Garnish with fresh basil before serving.