Gnocchi Chicken Mac and Cheese

Gnocchi isn't pasta (it's actually a dumpling made out of potatoes), but that didn't stop us from making a "mac" and cheese recipe your family is gonna love! And by adding Keystone Chicken, you not only make prep time easier, you also make a hearty meal that's ready in less than 35 minutes.

Keystone Gnocchi Mac and Cheese
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 lb gnocchi
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 8 oz sharp cheddar cheese, shredded
  1. Boil the gnocchi according to package directions. Once cooked, remove and place on an 8x8 baking dish.
  2. Preheat the oven to 350°F
  3. Top the gnocchi with Keystone Chicken and set aside.
  4. In a medium saucepan, melt the butter. Mix in the flour until it forms a paste.
  5. Whisk in the milk. Add in the cheese and mix until it has melted and the sauce has thickened.
  6. Pour the cheese sauce over the gnocchi and chicken.
  7. Bake for 20 minutes or until cheese is browned.

Chicken Ramen Noodle Casserole

We've transformed the dorm-friendly ramen noodles into a satisfying casserole the whole family will love! Creamy and cheesy with just the right amount of Keystone Chicken mixed in to make it a hearty meal that's ready in just 30 minutes.

Chicken Ramen Noodle Casserole
  • 1 can (28 oz) Keystone Chicken, drained
  • Six 3-ounce packages chicken-flavored ramen noodles (save 3 flavor packets - discarded the remaining 3)
  • 1 tub (8 oz) whipped plain cream cheese
  • 4 cups milk
  • 1 package (10.8 oz) frozen broccoli florets
  • 8 oz cheddar cheese, shredded
  1. Preheat the oven to 400 degrees F.
  2. In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
  3. Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
  4. Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
  5. Sprinkle with cheddar cheese evenly across the top of broccoli.
  6. Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.

Peaches and Cider Chicken Skillet

A Fall favorite that you'll want to enjoy any time of the year! Although this flavorful recipe uses peaches and apple cider, don't worry, it's not a sweet dish. And when you use Keystone Chicken, prep and cook times are fast and easy.

Keystone Peach Cider Skillet
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 2 cans (15 oz) sliced peaches, undrained
  • 4 Tbsp. apple cider
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried rosemary, optional
  • Salt to taste
  1. In a large skillet over medium-high heat; add olive oil. Add onions and cook for four minutes or until tender. Add garlic and cook additional 2 minutes.
  2. Add apple cider and mix well. Add Keystone Chicken and cook for 2 minutes, mix well. Mix in undrained peach slices and cover, reduce to medium-low and cook 4-5 minutes. Season lightly with salt and mix in rosemary.
  3. Remove skillet from heat and top with red pepper flakes. Serve immediately.

Chicken Avocado Grilled Cheese Sandwich

Sorry, kids, this isn't your typical lunchtime grilled cheese sandwich. We've added recipe ready Keystone Chicken along with fresh-tasting avocado to make an oh, so melty award-winning recipe!

Keystone Chicken Grilled Cheese Sandwich
  • 1 can (28 oz) Keystone Chicken, drained
  • 4 avocados, ripe
  • 1-1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 16 slices American cheese
  • 1 medium red onion, diced
  • 16 slices country white bread
  1. Drain Keystone Chicken and add to medium mixing bowl. Add 1 cup of mayonnaise and garlic.
  2. Remove skin and pit of avocados, add into a separate bowl. Mash to chunky consistency.
  3. Layer each sandwich with avocado, two slices of cheese, Keystone Chicken mixture and onion and top with a slice of bread. Spread the remaining 1/2 cup of mayonnaise on the outsides of the bread.
  4. In a large nonstick skillet, grill sandwiches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

Chicken Bruschetta Casserole

You've tried Italian Bruschetta, but we bet you haven't tried Chicken Bruschetta Casserole! Now's your chance - don't worry, it's easy when you use recipe ready Keystone Chicken instead of messy packaged chicken. This recipe just may become your family's new fave.

Keystone Chicken Bruschetta
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) package stuffing mix
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1-1/2 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon basil
  • 2 cups shredded mozzarella cheese
  • Garnish with fresh basil, optional
  1. Preheat oven to 400° F.
  2. In a medium bowl, add diced tomatoes, garlic, stuffing mix, water, olive oil, balsamic vinegar and mix well.
  3. Spray 9x13 inch baking dish with non-stick spray. Layer Keystone Chicken on bottom of the baking dish. Sprinkle with basil and cheese. Top with stuffing mixture. Bake for 20 minutes or until stuffing is brown and toasted.

Shredded Buffalo Chicken Sub

Your family won't roam too far from the dinner table when you whip up our Shredded Buffalo Chicken Sub recipe. And when you use fully cooked Keystone Chicken, you'll have these sandwich ready-to-go in minutes! Use all natural Keystone Turkey in place of chicken and keep 'em guessing about the secret ingredient!

Buffalo Chicken Sub
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cups Buffalo wing sauce
  • 1/2 cup water
  • 2 tablespoons butter
  • 6 teaspoons ranch salad dressing mix (powder)
  • 1 cup blue cheese
  • 6 hoagie buns, toasted
  • Optional: ranch salad dressing and celery stalks
  1. In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
  2. Heat throughly - approximately 5 minutes.
  3. Add buffalo chicken mixture on top of toasted hoagie buns. Sprinkle blue cheese on top and drizzle with ranch dressing. Serve with celery or carrot sticks.

Chicken Lo Mein

If you're looking to cook an authentic Chinese dish - that tastes as good as your favorite restaurant - look no further!  You'll make this delicious recipe in less than 20 minutes because of the time you save in using fully cooked Keystone Chicken. Skip the carryout and surprise your family tonight ... chopsticks are optional!

Keystone Chicken Lo Mein
  • 1 can (28 oz.) Keystone Chicken, drained
  • 8 oz. lo mein egg noodles
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup snow peas
  • 3 cups baby spinach
  • 2 Tbsp sesame seeds, for garnish
  • FOR THE SAUCE
  • 4 Tbsp reduced-sodium soy sauce
  • 3 tsp sugar
  • 2 tsp sesame oil (may substitute vegetable oil)
  • 1 tsp ground ginger
  • 2 tsp Sriracha sauce
  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
  2. In a large pot cook noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 4 minutes.
  4. Stir in snow peas and spinach until the spinach has wilted, about 3 minutes. Add Keystone Chicken, mix well.
  5. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Garnish with sesame seeds and serve.

Betta Feta Chicken Sandwich

Our feta chicken sandwich recipe is so tasty, it'll make your family picnic betta! And because you use fully cooked premium Keystone Chicken, you'll spend less time preparing and more time fending off the insects!

Keystone Feta Chicken Sandwich
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 red bell pepper, seeded and diced
  • 2 large stalks celery, diced
  • ½ onion, diced
  • 7 tablespoons mayonnaise
  • 7 tablespoons sour cream
  • 4 ounces feta cheese, crumbled
  • teaspoon dried dill weed
  • 8 slices of bread
  • Salt and pepper to taste
  1. In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
  2. In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
  3. Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
  4. Taste and season with salt and pepper as needed. Refrigerate or serve immediately!

Spicy Chicken Mac and Cheese Skillet

We've turned up the spice meter on this creamy, adult-friendly mac and cheese recipe! And because you use recipe ready Keystone Chicken, your hearty mac and cheese will be on the table in less than 20 minutes!

Spicy Chicken Mac and cheese
  • 1/2 can (28 oz) Keystone Chicken, drained and shredded
  • 2 cups uncooked cavatappi pasta
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup 2% milk
  • 2 cups shredded pepper jack cheese
  • 4 bacon strips, cooked and crumbled
  • 2 teaspoons Cajun seasoning
  • 2 jalapeño peppers, seeded and chopped
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tbsp. butter
  • 1 cup crushed kettle-cooked potato chips, optional
  1. Cook pasta according to package directions for al dente; drain. Preheat broiler.
  2. In a 10-inch cast-iron or ovenproof skillet, heat butter over low heat. Stir in flour until blended; cook and stir until lightly browned, approximately 2 minutes (do not burn).
  3. Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly.
  4. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted.
  5. Add pasta, Keystone Chicken, bacon and jalapeño peppers; cook and stir until heated throughout. Sprinkle chips over the top.
  6. Broil about 4 inches from heat until chips are browned, about 20 seconds.

Chicken Ranch Muffins

Our Chicken Ranch Muffins are just the right size for your next brunch or party.  And when you use premium, fully cooked Keystone Chicken, you'll cut meal prep time in half - which means less time in the kitchen and more time for guests!

Keystone Chicken Ranch Muffins
  • 1 can (28 oz) Keystone Chicken, drained
  • 1-1/2 cups fresh spinach leaves, chopped
  • 1/2 cup onions, diced
  • 2/3 cup ranch dressing
  • 1-1/2 cup cheddar cheese, shredded
  • 1 can refrigerated biscuits (8 biscuits)
  1. Preheat oven to 375 ° F.
  2. In medium bowl add Keystone Chicken, ranch dressing and onions, mixing well.
  3. Add 1 cup of cheddar cheese (reserve a 1/2 cup of cheese for the last step) and spinach, mixing well.
  4. Coat the large muffin tin with spray oil, then press two unbaked biscuits into each muffin forming a pocket. Add chicken ranch mixture into each muffin. Sprinkle remaining cheese on top of each muffin mixture.
  5. Bake for 10 minutes or until golden brown.

Beer Cheese Soup with Keystone Chicken

We've got just the solution for when you want a more robust cheese soup ... add Keystone Chicken! Our recipe is so thick and creamy, it's also perfect for dipping soft pretzels or veggies. And if you have any leftovers (that'll be hard to believe), you can freeze for up to 3 months.

Keystone beer cheese soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken broth
  • 5 slices thick cut bacon
  • 5 Tbsp. butter
  • 2 tsp. garlic, minced
  • 1 jalapeño, diced
  • 1 tsp. black pepper
  • 8 oz beer
  • 1 cup half-and-half
  • 16 oz mild cheddar cheese, shredded
  • 1/4 cup all-purpose flour
  1. Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
  2. Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
  3. Remove chicken and bacon from the pot and set aside.
  4. Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
  5. Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
  6. Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
  7. Allow to simmer until ready to serve, stirring occasionally.

Quick Broccoli Cheddar Soup with Keystone Chicken

Broccoli Cheddar Soup may be the perfect warm-me-up on a cold winter's day, but when you add fully cooked Keystone Chicken to the recipe, it becomes a hearty dinner that's perfect anytime of the year!

Broccoli Cheddar Chicken Soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cans (27 oz) Keystone Chicken Broth
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • 1 cup white rice
  • 1 bag (14-oz) broccoli florets, frozen
  • 1-1/2 cups cheddar cheese, shredded
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1/2 tsp ground black pepper
  • 2 large bread bowls with center cut out
  1. In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
  2. Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
  3. Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
  4. In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
  5. Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
  6. Scoop soup into crusty bread bowls. Enjoy!

Bacon & Apple Pulled Chicken Sandwich with Onion Chutney

When you blend savory bacon with tart Granny Smith apples, you get a totally different take on the usual shredded chicken sandwich. And by using fully cooked Keystone Chicken, you'll satisfy your hungry family in less than 20 minutes! Keystone Cookbook Recipe Winner submitted by Mary L. 

Bacon and Apple Chicken Sandwich recipe winner
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 1/2 pound bacon, cut into 1-inch pieces
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tsp balsamic vinegar
  • 1 Granny Smith, cored and diced
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • 6 hamburger buns
  1. In a large skillet, cook bacon pieces until crispy. Remove bacon to a paper towel to drain and pour off the fat, leaving one tablespoon of drippings in the pan.
  2. Sauté onions and garlic until soft in the bacon drippings. Add diced apple and cook for five minutes.
  3. In a separate pan, combine Keystone Chicken, Keystone Chicken Broth, pepper, thyme and vinegar. Cook on medium for 10 minutes, stirring frequently.
  4. Just before serving, stir bacon into onion chutney. Top buns with chicken mixture and then onion chutney. Serve immediately.

Grandma’s Chicken and Dressing

Who said stuffing was only for the holidays? We sure didn't! Grandma's special recipe includes adding Keystone Chicken and Keystone Chicken Broth to the mix. No secret ingredients here, we make it easy for you to add additional tasty elements to any stuffing recipe! Keystone Cookbook Recipe Winner submitted by Vickie from Florida.

Grandma's Award Winning Stuffing
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 Tbs butter
  • 1 egg, beaten
  • 1 package cornbread, prepared per package instructions
  • 3 slices of day old bread, toasted or dried out, cubed.
  • 1 tsp sage
  • 1 to 2 ribs of celery, diced
  • 1 small onion, diced
  • Salt and black pepper to taste
  1. Prepare cornbread per package directions.
  2. Preheat oven to 350 degrees.
  3. In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
  4. Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
  5. Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
  6. Add all mixture in a 13 inch casserole pan.
  7. Bake for 30 to 40 minutes or until top is golden brown.

Kickin’ Chicken Poppers

Why did the chicken cross the road? To pick up some more poppers for the party, of course! You better make plenty of these Kickin' Chicken Poppers, because once your guests try 'em, they're gonna go fast! Lucky for you, these poppers are made with fully cooked Keystone Chicken, so you'll have more in minutes ... well before the rooster crows.  

Kickin' Chicken Poppers
  • 1 can (28 oz) Keystone Chicken, drained
  • 12 large jalapeno peppers
  • 4 ounces cotija cheese
  • 8 ounces cream cheese, at room temperature
  • 4 ounces shredded cheddar
  • 4 tbsp onion, diced
  • A small handful of fresh cilantro, finely chopped for garnish
  1. Preheat oven 425°F
  2. Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
  3. Slice each pepper in half long-wise and deseed.
  4. Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
  5. Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!

Shredded Chicken and Waffles

We all love Chicken and Waffles, but who has the time to bread and fry up chicken? That's why we came up with the flavors you love in an easy and delicious shredded chicken recipe using fully cooked Keystone Meats. And the best part is, you cut the prep and cook time so you have time to whip up a homemade batch of waffles. Naw, the toaster variety works just fine!

Shredded Chicken and Waffles
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 1/2 teaspoon Cajun seasoning
  • 1/4 cup onions, diced
  • 1 cup whole milk
  • 2 3/4 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 6-8 waffles
  • Salt and freshly ground black pepper to taste
  • Maple syrup, optional
  1. Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes.
  2. Add the flour and stir for 1 minute. Whisk in the Keystone Chicken Broth and milk and bring to a simmer. Whisk often while simmering about 2 minutes or until thick.
  3. Add the Keystone Chicken and stir until hot. Season with salt and black pepper, to taste. Scoop over prepared waffles and drizzle maple syrup on top.

Chicken Buddha Bowl

We've stepped up the standard veggie buddha bowl recipe by adding high protein Keystone Chicken. And when you whip up this colorful and delicious recipe, your guests will be "bowled" over on how it took just 12 minutes to prepare.

Keystone Chicken Buddha Bowl
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 bunch of broccoli florets
  • 1 zucchini, sliced
  • 3/4 cup pineapple chunks
  • 1 red pepper, sliced
  • 2 Tablespoons sesame oil (may use any high cooking oil)
  • 1 tablespoon soy sauce
  • 1/2 cup snap peas
  • 1/2 cup scallion onion, sliced
  • 2 cups Quinoa, cooked
  • 1 jar (14 oz) Asian BBQ sauce
  • 1/2 cup sesame seeds
  1. In a large non-stick skillet or wok, heat the sesame oil over medium-heat. Add soy sauce, vegetables, Keystone Chicken and stir fry approximately for 5 minutes or until vegetables are tender. Stirring frequently.
  2. Add desired amount of Asian BBQ sauce, mix in pineapple, sesame seeds and stir throughly.
  3. Add a small scoop of Quinoa to individual bowls and scoop stir fry mix on top ... enjoy!

Nashville Hot Shredded Chicken Sandwich

This shredded chicken sandwich recipe is our take on Nashville's iconic hot chicken ... but the best part of our tasty version is how easy this recipe is to prepare. When you use Keystone Chicken, you'll go from stove to table in 15 minutes! Bring the flavor of the south to your next summer cookout or tailgate.

  • 1 can (28 oz) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 3-1/2 Tbsp. brown sugar
  • 1-1/2 tsp. garlic powder
  • 1 tsp. paprika
  • 2 tsp. chili powder
  • 1/4 cup unsalted butter
  • 3 cups coleslaw for topping
  • Dill pickle chips for garnish
  1. Add all of the ingredients in a medium pan, mix well.
  2. Cook on medium for 10 minutes, stirring frequently.
  3. Serve warm on a bun with coleslaw and dill pickle chips.

Chicken Gyro Pita Sandwich

Our Chicken Gyro Pita Sandwich is so easy to make AND so tasty, your family won't stop yelling opa!  And because you use fully cooked Keystone Chicken, you'll have this Greek sandwich on the dinner table in about 10 minutes!

Keystone Meats Gyro
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 cucumber, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 2 cups feta cheese
  • ¾ cup fresh mint, roughly chopped
  • 2 cups Tzatziki sauce or yogurt dill dressing
  • 6-8 pieces flatbread or pita bread
  1. In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
  2. Add dressing and fold and mix well. You may need to add more dressing if preferred.
  3. Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!

Poppin’ Poppy Seed Chicken Salad

Our Poppin' Poppy Seed Chicken Salad makes a wonderful side dish or a light meal. And because you use fully cooked Keystone Chicken, you'll not only cut prep time in half, you won't have to heat up the kitchen on a hot summer night.

Keystone Meats Poppy Seed Chicken Salad
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 2 1/2 cup cooked pasta
  • 1/4 cup onion, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup celery, diced
  • 1 cup poppy seed salad dressing
  • 1/4 cup slivered almonds
  • 1/2 cup feta cheese
  1. Prepare pasta according to package directions. Rinse with cold water and drain.
  2. In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
  3. Add salad dressing, feta cheese and mix well to coat. Chill before serving.