Welcome to Tasty Tidbits, your go-to guide for making the most out of shelf-stable foods like whole grains, dry beans, and canned goods, including canned chicken. Brought to you by Live Well Alabama, each edition highlights a pantry staple, sharing nutrition facts, easy storage tips, simple prep ideas, and creative recipes. Whether you’re stocking up or stretching your grocery budget, Tasty Tidbits will help you turn shelf-stable ingredients into delicious, nutritious meals.

Nutrition Nuggets

• Great source of lean protein for muscle and bone health.
• Provides energy to fuel the body.

How to Store

• Store unopened cans in a cool, dry pantry or cabinet.
• Shelf life extends 2 to 3 years past the package’s code date.

*Code Date refers to the date the product was sealed or packaged.

How to Prepare

• Open and drain the chicken well.
• Already cooked, so it’s ready to use immediately.

How to Enjoy

• Add to salads or soups.
• Use in quick and easy tacos, quesadillas, sandwiches, or wraps.

Recipes 

Chicken Nuggets

Ingredients

• 1 12.5-ounce can of chicken, drained
• 1 egg
• 1 cup reduced-fat mozzarella cheese, finely shredded
• Optional: garlic powder, pepper, or smoked paprika

Directions

• Preheat oven to 450 degrees F.
• Line a baking sheet with parchment paper.
• Use a fine mesh strainer to remove excess moisture from chicken. Press until all water is removed.
• Mix together drained chicken, egg, reduced-fat mozzarella cheese, and desired seasonings. 
• Mold a tablespoon of mixture into bite-size nuggets using your hands.
• Bake for 18 to 22 minutes, flipping halfway through.  

Salsa Chicken Quesadillas

Ingredients

• 1 12.5-ounce can of chicken, drained
• 1/2 cup salsa
• 1/2 cup reduced-fat cheese, shredded
• 4 soft flour tortillas
• Cooking oil spray as needed
• Optional: garlic powder, pepper, or chili powder

Directions

• Drain chicken well and place in a bowl.
• Use fork to shred chicken.
• Stir in salsa, cheese, and desired seasoning.
• Heat a large skillet over medium. Spray with cooking oil to prevent sticking. 
• Add tortilla to the pan. 
• Scoop chicken mixture onto the tortilla, immediately folding in half.
• Cook until side is brown. Flip and brown the other side.
• Continue to cook until cheese is melted and tortilla is golden brown.

6 Can Chicken Taco Soup                          

Ingredients

• 1 12.5-ounce can of chicken, drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can corn, drained
• 1 can diced tomatoes
• 1 14-ounce can chicken broth
• 3 tablespoons taco seasoning

Directions

• Combine all ingredients in a large pot.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer for 20 minutes, stirring occasionally.
• Serve alone or with shredded reduced-fat cheese, low-fat sour cream, avocado, or tortilla chips.

Learn More

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