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Chicken Pouches


Swanson® Chicken is pre-cooked, a good source of protein, and ready to enjoy in quick and easy everyday meals, from sandwiches and salads to soups and main dishes!

All Chicken Pouches

This bright and flavorful Braised Leeks and Spinach recipe is a deliciously light tasting and easy to prepare side dish. The leeks are braised in savory broth that gives them a slightly sweet, delicate flavor that compliments the spinach. Crumbled feta cheese and lemon zest round out the flavor.

Yum… you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.

These easy Braised Artichokes with White Wine and Herbs are so delicious and easy to prepare. Don't be intimidated by the bit of time it takes to trim and quarter the artichokes— it is worth the few minutes it takes! The tender, savory artichokes make a great side dish, but they can also be enjoyed at room temperature or served chilled on a salad. Cooked in a combination of savory broth, wine, garlic and herbs, they get extra punch and freshness from the lemon zest and fresh parsley that you stir in at the end of cooking. 

Using lemon curd in a roasted chicken recipe is a genius idea you need to try!  It takes this Lemon-Thyme Roasted Chicken with Lemon Curd Sauce to a whole other level, since you get lemon flavor both on the chicken and in the sauce.  And it's so simple!  Place a whole chicken into a cast-iron skillet, rub some of the lemon curd under the skin, then add fresh thyme and lemon slices on top.  Mix the remaining lemon curd with chicken broth (the savory broth perfectly balances the sweetness of the lemon curd) and pour it into the bottom of the skillet with more thyme.  Roast until golden brown, then use the pan drippings to make a deliciously citrusy sauce.  Lemon-Thyme Roasted Chicken with Lemon Curd Sauce sounds like a special occasion dish, but it's so easy you can make it anytime!

Baked Veggie & Farro Salad with Creamy Whipped Feta can be served warm or cold, is hearty, creamy and crispy and can be customized to use seasonal vegetables.  Is it your salad dream come true?  Yes, it is!  The components of this baked salad come together without a lot of tending.  Roast the veggies while the farro is simmering, then toss the feta ingredients in the blender at the last minute. The sweetness of the caramelized butternut squash tastes amazing with the hearty farro and the creamy tang of the whipped feta.  Top with crispy hot honey quinoa for a spicy crunch!  Serve it cold in the summer and warm in the winter, it’s never a bad time to make this Baked Veggie & Farro Salad!

Called Melting Potatoes because they melt in your mouth (obviously), this recipe is surprisingly easy to make.  Just peel some potatoes (we like Yukon Gold potatoes because they absorb just the right amount of the savory buttery, brothy liquid) and cut them into chunky slices.  Brown them in butter in an ovenproof skillet, then add broth, fresh thyme and more butter and finish them in the oven.  The combination of the melted butter and herb-infused broth soaks into the potatoes as they cook until very tender and golden.  Perfect as is, these oven-roasted Melting Potatoes can be easily customized.  No lemon juice?  Just leave it out.  Like rosemary more than thyme?  No problem- just swap it!