Pantry recipes using canned chicken or salmon?

A pantry recipe using canned or jarred anchovies with the optional addition of canned tuna. Makes a fine Lenten dish.

Spaghetti and Puttanesca Sauce

The can food I have on hand when traveling are Denison's Chili Beans, Swanson's Chicken Ala King served over wide noodles, soup, can chicken or tuna for sandwiches.

Just remembered this and maybe it's more a fridge cleanout dish than pantry recipe but be your own judge.

We frequently have leftover rice from takeout and I freeze it in qt ZipLoc bags for use in rice pudding, fried rice and rice salads.
Rice salads are common up and down the Mediterranean region and the ingredient list is really about what you like and/or have on hand.

A personal fav for us is mint, peas and tuna rice salad.

To 1 qt of cold cooked rice, add a half hand of mint leaves, olive oil packed tuna, handful of peas, cherry or grape tomatoes, and 1/8-1/4 cup lemon based vinaigrette. You can use a bottled Italian vinegar based dressing and just add lemon juice or lemon zest to taste.

Mix well and place in cooler or fridge for 20-30 minutes. Serve.

Sometimes I serve it as a side dish other times as a lunch dish. Should I want to make it as a light dinner, I add a diced hard boiled egg or 2, cukes and maybe a sprinkle of minced green onion/scallion as a topping. Also nice served in a hollowed tomato when they are in abundance during growing season.

This just hit me. I used to make it all the time and for some reason, it just got off the rotation.

1 1/2 cups uncooked white rice
1 stick of butter (I use less)
1 can french onion soup (condensed)
1 can beef broth
1 can water

In a casserole dish, add chunks of butter to the bottom, add rice, then dump in soup, broth and water. DO NOT STIR! Cover and bake for 1 hr. Remove from oven and let sit for 5-10 minutes. Stir and serve.

Another canned protein use:

Salad Dressing
instead of carrying a whisk I often just use a lidded glass jar and shake. Leaving about ...a 1/4 of the jar empty leaves enough air for the emulsion to mix better. Sometimes I add dehydrated(soaked in a lil vinegar first) or fresh lemon zest for a change of flavours.

The rest of the can/jar of anchovies can be used in a puttanesca pasta sauce. Many recipes available via the 'net.

Lwiddis wrote:
Is someone inviting me to dinner?

The man ate the leftover mixture for breakfast with silken tofu (only kind of tofu he'll eat) and scrambled eggs added....sowwy.

hokeypokey wrote:
Make 2 boxes of macaroni and cheese. Add 1 lb browned hamburger and onions. Done.
I buy 10 lbs of good ground round and brown it with onion, seasonings. Drain and when cool, package in freezer bags. Makes cooking sooooo much easier!

That's great and I had this last night, but made the mac'n'cheese from scratch. It was yummy

Make 2 boxes of macaroni and cheese. Add 1 lb browned hamburger and onions. Done.
I buy 10 lbs of good ground round and brown it with onion, seasonings. Drain and when cool, package in freezer bags. Makes cooking sooooo much easier!

OP dinna mention canned clams but they sit in many a pantry, great for red or white clam sauce; added to corn chowder, or as fritters.

Chicken enchiladas.

We use canned chicken as ready meal. Deli roasted chicken works better but like you asked, pantry meals are good to have on the list. You need cheese that needs refrigeration but even that lasts a long time.