What To Do With Canned Chicken

I thought it would be a good idea to share with everyone what we do with canned chicken. I have written down the ones that I thought of off the top of my head, with links to the ones with recipes. Please feel free to add to this post. I will try to add links to the ones without them at another time.

chicken enchiladas
chicken roll-ups
chicken noodle soup - this link is just for the noodles, we can post more instructions later
chicken tortilla soup (This is good as-is, but usually I add stuff. Can post more later.)
fast chicken tacos
easy chicken bake (w/stove top)
creamy chicken taquitos
chicken cashew salad
BBQ chicken sandwiches - Just mix chicken with BBQ sauce, it's yummy
chicken salad sandwiches - any kind you find a recipe for, or just add stuff
chicken, rice, broccoli casserole
chicken quesadillas
chipotle chicken taco salad - I prefer this one with grilled chicken, but it's a yummy way to use leftover canned chicken
chicken pot pie
saucy chicken over rice
easy chicken and rice soup
baked chicken chimichangas (or fried)
chicken and mushroom crepe filling

Lemon Buttermilk Sheet Cake

Okay, if you like lemon things, you simply MUST make this cake. It's coming to you from America's Test Kitchen via Our Best Bites. I loved it, Dave loved it, M loved it. I used regular all-purpose flour despite the dire warnings and it was great. Also I only made half the glaze and I'm glad I did. Oh, and I splashed some extra lemon juice in the glaze and I'm glad I did that too. Okay, on to the recipe so you can get baking.

Lemon Buttermilk Sheet Cake

Recipe from America’s Test Kitchen Best Summer Desserts

Ingredients:

Cake:

2 1/2 cups (10 ounces) cake flour (no substitutions)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup buttermilk
3 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 3/4 cup white sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 large egg yolk

Glaze:

3 cups (12 ounces) powdered sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

Instructions:

Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)

Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.