Chicken Can Can Recipes

CAN-CAN CHICKEN

Can-Can Chicken image

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch-a must for a guy like me. -Steve Bath, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer

Steps:

In a small bowl, mix the first 7 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour., Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack., Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 377 calories, Fat 20g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 1067mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.

CHICKEN CAN-CAN

Chicken Can-Can image

Easy as can be, this fast-to-assemble recipe comes from Carla Hodenfield of Ray, North Dakota. "It combines six cans of pantry ingredients," she confides. "Just heat and serve! You can substitute any kind of noodles for the chow mein noodles."

Provided by Taste of Home

Categories Dinner

Time 12m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted
1/4 cup all-purpose flour
1 can (10 ounces) chunk white chicken, drained
1 can (5 ounces) chow mein noodles

Steps:

In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles.

Nutrition Facts :

CHICKEN A' LA CAN CAN

Chicken A' La Can Can image

Chicken A' La Can Can is an easy and quick recipe, perfect for the busy family. I always use 98% fat-free soups. (For some reason, it will only post the 98% fat-free cream of celery soup as simply low fat.) It is from a church cookbook and the notation beside it says that it was used to serve large groups. Our family really has enjoyed it over the years. One and a half cups of cubed chicken may be substituted for the canned chicken.

Provided by eHelen

Categories Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (10 3/4 ounce) can low-fat cream of celery soup
10 3/4 ounces water
1 (6 ounce) can boneless chicken
1 (10 3/4 ounce) can Minute Rice (Use an empty soup can to measure.)

Steps:

Combine soups, water, and chicken in a stovetop pot.
Add Minute Rice, right from the box.
Stir to mix.
Bring quickly to a boil.
Cover and reduce heat.
Simmer 7 minutes.

Nutrition Facts : Calories 381, Fat 7.1, SaturatedFat 1.9, Cholesterol 31.9, Sodium 38.9, Carbohydrate 62.7, Fiber 1.4, Protein 13.9

CAN-CAN CHICKEN

Can-Can Chicken image

This chicken was so moist and juicy. We loved the blend of spices. It takes a little work to get the spice blend under the skin, or for me it did, but was so worth it. Adapted from Taste of Home. Prep time does not include refrigeration. Hope you enjoy

Provided by Nimz_

Categories Whole Chicken

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup apple cider
1 teaspoon balsamic vinegar
1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
2 garlic cloves, sliced small enough to fit in the beer can
1/4 lemon, sliced small enought to fit in the beer can
1 small onion
1 (3 1/2-4 lb) broiler or 1 (3 1/2-4 lb) broiler-fryer chickens
1 (12 ounce) can beer

Steps:

Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside.
In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard.
Loosen skin from around the chicken breast, thighs and legs.
Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
Refrigerate for 1 hour.
Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
Add the garlic and lemon to the can of beer.
Poke additional holes in the top of the can with a can opener.
Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well.
Insert the whole onion into the neck hole as far as you can.
Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
Place chicken over drip pan.
Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill.
Cover and let stand for 10 minutes.
Remove chicken from can (for me this took the help of DH.
Enjoy.

Nutrition Facts : Calories 747.8, Fat 37.2, SaturatedFat 10.6, Cholesterol 254.2, Sodium 1999.8, Carbohydrate 9, Fiber 1.1, Sugar 2.4, Protein 84.1

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