Keystone Chicken Recipes

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Keystone Chicken, Spinach and Egg Bake

We took the "common" egg casserole and added all natural Keystone Chicken, fresh spinach, red bell pepper, and tangy feta cheese for a delicious new take on your Saturday morning breakfast or Sunday brunch.

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Keystone Chicken Spinach and Egg Bake
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 3 Tbsp olive oil
  • 2 tsp. minced garlic
  • 5 oz fresh spinach, chopped
  • 1/2 cup red bell pepper, chopped
  • 10 eggs
  • 1 1/2 cups half-and-half
  • 1/4 tsp. black pepper
  • 6 oz feta cheese, crumbled
  • 1 can (10.2 oz) refrigerated buttermilk biscuits (5 Count)
  • Parsley for garnish
  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium skillet, heat oil over medium-high heat. Add bell pepper and cook for 3 minutes until tender. Add garlic; cook 30 seconds. Slowly add spinach, and cook until just wilted. Remove skillet from heat.
  3. Separate biscuit dough and cut each each biscuit into 8 pieces, and place evenly in baking dish.
  4. In large bowl, beat eggs, half-and-half, and black pepper until mixed well. Stir in Keystone Chicken, feta cheese and spinach mixture; mix well.
  5. Pour mixture over biscuits in baking dish. Bake uncovered for 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green parsley and serve warm.

Easy Chicken Tortilla Soup

Keystone Chicken, tomatoes, corn, black beans, avocado, cheese, and handmade crunchy tortilla strips. What could be better than that? Nothing! This fast, easy weeknight meal is much better than what you'll get from your local Mexican restaurant! Muy bueno!

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keystone-tortilla-soup
  • 1/2 can (28 oz) Keystone Chicken, undrained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 cans (14.5 oz) diced tomatoes and juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups corn, frozen
  • 1/2 Tbsp lime juice
  • 1 Tbsp chili powder
  • 3 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 cup red onion, diced
  • 1 tsp. chili powder
  • 1 jalapeño pepper, deseed and dice
  • 4 Tbsp vegetable oil
  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 1/2 cup shredded cheddar cheese for topping
  • 1 avocado, diced for topping
  1. For Tortilla Strips: Preheat oven to 375F and line a baking sheet with foil. Cut tortilla in 1/4 strips and loosely scatter on baking sheet. Drizzle with vegetable oil and bake for about 12 to 15 minutes, or until crisp and lightly golden brown, set aside.
  2. To Prepare Soup: To a large stockpot, add 2 tablespoons of vegetable oil and heat over medium-high heat for 2 minutes.
  3. Add the onion and jalapeño and sauté for about 4 minutes, or until vegetables soften.
  4. Add the garlic and sauté for 2 minutes.
  5. Add the Keystone Chicken broth, tomatoes and juice, black beans, Keystone Chicken (with broth), corn, lime juice, chili powder, cumin, cayenne pepper, and bring to a boil. Allow soup to gently boil for 5 minutes. Add 1 to 2 cups of water or broth if liquid level looks low.
  6. Add the cilantro and boil for 1 minute. Ladle soup into bowls, top with tortilla strips, garnish with avocado and cheese. Serve immediately.

Chicken and Sausage Hand Pies

Filled with recipe ready Keystone Chicken, cream cheese and savory sausage, our hand pies are a tasty appetizer for your next get together or tailgate. So easy to make, you'll always want to keep this pie recipe on hand.

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Keystone Meats Hand Pie
  • 1 can (14 oz) Keystone Chicken, drained
  • 8 oz Italian sausage
  • 6 oz cream cheese, room temperature
  • 1/2 cup Mozzarella
  • 2 (13.5 oz) packages of refrigerated pizza crust
  • All-purpose flour for rolling out pizza dough
  • 1 egg, beaten for egg wash
  • 1/2 cup Parmesan cheese for topping
  • 1 1/2 cups marinara sauce for dipping
  1. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a medium-sized skillet. Add the sausage and cook until crumbled, about 5 minutes.
  2. Add Keystone Chicken and mix with the cooked sausage. Cook until warmed throughout, about 3 minutes.
  3. Turn off the heat and let cool for about 5 minutes. Add the cream cheese, mozzarella and stir to combine. Set aside.
  4. Roll out the pizza dough on a lightly floured surface to a thin 20x12 rectangle. Cut the rectangle in half lengthwise cutting into 8 equal rectangles. Spoon chicken/sausage mixture onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash.
  5. Close the rectangle of pizza dough over the meat mixture. Use a fork to seal and crimp the edges. Place the hand pies onto a parchment paper-lined baking sheet. Brush the top of each hand pie with egg wash. Sprinkle with Parmesan cheese. Bake until golden, about 12 to 15 minutes.

Keystone Chicken Cordon Bleu

We've taken the classic Chicken Corden Bleu recipe and put our own cassorole twist on it! That's right, we've added fully cooked Keystone Chicken, cheese and cauliflower to make a hearty and oh, so creamy new family favorite. This recipe is so good, your family will never be bleu again.

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Keystone Corden Bleu
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 head cauliflower, cut into florets
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 pound ham, sliced
  • 2 cups Swiss cheese, shredded
  • 1/2 cup bread crumbs
  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss the cauliflower with oil.
  3. Place cauliflower on a baking sheet and roast in the oven for about 30 minutes, until golden brown.
  4. While cauliflower roasts, in a large bowl stir together heavy cream, sour cream, Dijon mustard, minced garlic and the shredded cheese. Stir in the Keystone Chicken and ham.
  5. Once cooked, take cauliflower out of the oven and reduce the oven temperature to 400 degrees F.
  6. Stir the cauliflower into the casserole mixture. Transfer the casserole mixture into a 9 x 13 in casserole dish. Sprinkle the bread crumbs on top and bake for 10 minutes or until the cheese is melted and golden.

Chicken and Chickpea Breakfast Hash

Our easy breakfast recipe combines fresh veggies, chickpeas, and all natural chicken (from yours truly, Keystone Meats) for a hearty start to the day! And because all of the ingredients are cooked in a skillet, clean-up is a snap.

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Keystone Chicken Chickpea Hash
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 4 Tbsp. oil
  • 1 zucchini, sliced
  • 1 can (15 oz) chickpeas, drained
  • 1/2 yellow pepper, sliced
  • 1/2 orange pepper, sliced
  • 1 medium red onion, sliced
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. salt
  • 2 eggs
  1. Heat the oil in a skillet over medium-high heat. Add the peppers, onions and zucchini and saute until soft, about 5 minutes.
  2. Add the chickpeas, Keystone Chicken, spices and mix well. Cook until mixture is warm throughout, about 10 minutes.
  3. Move the veggie mixture to the side of the skillet to create a well in the middle of the pan. Crack two eggs into the well and cook to your liking. Serve warm.

Summer Chicken Pasta Primavera

It's summer! We have the perfect recipe to take advantage of all those fresh summer vegetables. You're gonna love our tasty pasta primavera recipe, especially when you add fully cooked Keystone Chicken to the skillet! And because our recipe is so easy to prep and cook, you'll have more time to enjoy the great outdoors, instead of being in the kitchen.

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Keystone Chicken Pasta
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 4 oz. cherry tomatoes
  • 2 cloves garlic
  • 1 Tbsp. oil for sautéing vegetables
  • 4 oz. pasta
  • 2 oz. goat cheese
  • 1 Tbsp. red pepper flakes
  1. Slice the zucchini and squash into ¼ inch slices. Cut the cherry tomatoes in half.
  2. Heat the oil in a medium-sized skillet. Once hot, add the vegetables, red pepper flakes and garlic. Sauté until the squash is soft, about 6 minutes. Remove the vegetables from the skillet and set aside.
  3. Cook pasta to direction on the box. Drain and add pasta to skillet and mix in the goat cheese to coat the pasta.
  4. Add the vegetables back to the skillet and stir to combine. Serve warm ... enjoy!

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.

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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.

Roasted Broccoli Mac and Cheese

We all love the classic mac and cheese, but sometimes you want a more adult version. The secret to this recipe is in using goat cheese and Keystone Chicken. And because you add roasted broccoli, your kids will stick to their own basic cheesy mac.

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  • ½ can (28 ounce) Keystone Chicken
  • 2 Tbsp. olive oil
  • 1 lb fresh broccoli (cut into bite-sized pieces)
  • 2 tsp salt
  • 12 oz cavatappi noodles
  • 5 Tbsp. butter, cut into small pieces
  • 8 oz goat cheese, cut into small pieces
  1. Preheat oven to 350°
  2. Cook cavatappi noodles per package instructions until al dente. Save 1½ cups pasta water.
  3. Place broccoli on parchment-lined baking sheet and drizzle with olive oil and salt.
  4. Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
  5. In the same pot the pasta was cooked in, combine Keystone Chicken, butter, goat cheese, salt, one cup pasta water and heat on low. Whisk until cheese is melted and cheese sauce is smooth.
  6. Add pasta back into the pot and stir. Add broccoli and toss. Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce. Continue stirring to mix the pasta and cheese sauce. Serve warm with crusty bread.

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.

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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.

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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!

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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.

Pumpkin Alfredo Tortellini

Why will you get pumped for our Pumpkin Alfredo Tortellini recipe? It's not only easy to make (only five ingredients), but it also tastes good and creamy! No need to wait for fall, this family favorite is perfect all year long!

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Keystone Chicken Pumpkin Alfredo
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 jar (15 oz) Alfredo sauce
  • 20 oz tortellini
  • 1/2 cup canned pure pumpkin
  • 1/4 tsp. nutmeg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • Fresh parsley, for topping (optional)
  1. Cook the tortellini per the label direction.
  2. In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
  3. Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
  4. Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!

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.

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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!

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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.

Sweet Sriracha Pizza

Don't you sometimes just get tired of the typical Friday night cheese pizza? Tonight, let the kids have their boring, plain pizza while you make our easy sweet and spicy sriracha pizza. Don't worry about spending too much time prepping in the kitchen, because when you use fully cooked Keystone Chicken, your pizza will hot out of the oven faster than any delivery!

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Sriracha Pizza recipe
  • 1 can (14.5 oz) Keystone Chicken, drained
  • 1 medium pizza crust
  • 2 tablespoons olive oil
  • 1/2 cup honey
  • 3 tablespoons orange marmalade
  • 3 tablespoons soy sauce, low sodium
  • 6 tablespoons sriracha
  • 1 cup mozzarella, shredded
  • 1/2 cup bacon, cooked and crumbled
  • 1/4 cup onion, sliced
  • 1 cup pizza sauce
  1. In a small saucepan combine the pizza sauce, honey, soy sauce, onions, olive oil, orange marmalade and 4 tablespoons sriracha. Bring to a boil and then reduce the heat. Simmer 5 minutes or until slightly thickened.
  2. Remove from the heat and add Keystone Chicken, mix well.
  3. Add the chicken mixture on to the pizza crust. Top with crumbled bacon and mozzarella.
  4. Bake at 350 degrees for 10-15 minutes, or until golden brown. Drizzle the remaining 2 tablespoons of sriracha on top.

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!

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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!

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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!

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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!

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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.

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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!

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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. 

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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.

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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.  

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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!

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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.

Fig and Goat Cheese Quesadilla

We've refreshed the ordinary quesadilla with a sweet and sassy recipe that's beyond extraordinary! And because our Fig and Goat Cheese Quesadilla recipe uses fully cooked Keystone Chicken, prep is quick and delicious! You'll dig this fig ... quesadilla!

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Fig and goat cheese quesadilla
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 jar (14 oz) fig jam spread
  • 8 oz. goat cheese
  • 10 large-sized tortillas
  • Olive oil for skillet
  1. Spread ¼ cup of fig jam on one tortilla, sprinkle your preferred amount of goat cheese and Keystone Chicken on top of the fig spread. On another tortilla, spread more fig jam, and place fig-side down on top of the filling in the first tortilla (forming a sandwich).
  2. In a large skillet, coat with olive oil and heat on the stove for approximately 30 seconds or until oil is warm. Carefully place the quesadilla in the skillet and cook each side until golden brown.
  3. Cool slightly, cut, serve. Enjoy!

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.

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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!

Sun-Dried Tomato Flatbread

Switch up your usual Friday pizza night with a lighter but very flavorful 'za choice. You'll forget all about delivery with meal prep this easy. Top with fully cooked Keystone Chicken and have hot pizza on the dinner table in less than 15 minutes! So delicious, you might leave a tip!

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Sun-dried Tomato Chicken Flatbread
  • 1 can (28 oz) Keystone Chicken, drained
  • 4 tablespoon olive oil
  • 3 cups parmesan cheese, shredded (or mozzarella cheese)
  • 1 cup sun-dried tomatoes
  • 2 teaspoon minced garlic
  • 10 - 12 pieces Naan or flatbread
  • Dried basil for garnishing
  1. Preheat oven to 400°F.
  2. In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
  3. Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
  4. Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
  5. Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!

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.

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  • 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!

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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.

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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.

Avocado Chicken Boats

Everybody will love these tasty little green monsters ... especially when you add fully cooked Keystone Chicken to the mix! In just 20 minutes you'll have an appetizer (or a light meal) on the table for everyone to ooh and ahh. It's quick, easy and more importantly ... delicious!

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keystone chicken avocado boats
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 cup black beans
  • 1 cup canned corn
  • 1 cup cheddar cheese, shredded
  • 1 package taco seasoning
  • 3 ripe avocados
  • 1 can (4 oz) green chiles, divided
  • 1 package taco seasoning
  • FOR THE DRESSING:
  • 1/4 cup lime juice
  • 1 cup ranch dressing
  • 1/4 cup lime juice
  • 1 tbsp. fresh cilantro (optional)
  1. Heat broiler. Making the filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, Keystone Chicken, cheddar cheese and taco seasoning. Mix completely.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheddar cheese then broil until cheese is melted, about 2 minutes.
  4. Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, salt, and pepper and mix well. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.

Mac ‘n Cheese ‘n Chicken Bites

How do you dress up that no-name box of mac 'n cheese you just found in the back of the cupboard? Keystone Chicken to the rescue! Our Mac 'n Cheese 'n Chicken Bites recipe will have you going from basic to fantastic! It's quick, easy and the perfect appetizer for your next family get-together.

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mac n cheese n chicken bites
  • 1 can (28 oz) Keystone Chicken
  • 3 cups mac ‘n cheese, homemade or store-bought
  • 1 1/2 cups Panko
  • 2 large eggs, beaten
  1. Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
  2. Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
  3. Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
  4. Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
  5. Serve immediately with your favorite dip!

More Cheese Please Mac ‘n Cheese

Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more - please 'em tonight.

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more cheese please mac and cheese
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 pound medium shell pasta
  • 4 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups of whole milk
  • 1 cup half and half
  • 8 oz cheddar cheese, shredded
  • 6 oz Colby Jack cheese, shredded
  • 2 tsp dijon mustard
  • 4 oz cream cheese, cut into cubes
  • Ground black pepper, to taste
  1. Cook pasta according to directions. Drain and set aside.
  2. In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
  3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
  4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
  5. Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
  6. Serve immediately while still warm!

Chicken Bog

Our Chicken Bog recipe is a low country favorite that’s similar to Jambalaya in appearance, without the tomatoes and spices. This stick-to-your-ribs Southern staple is meant to be shared.   And when you use Keystone Chicken, you'll get the same rich flavor of the traditional recipe without all the prep and cook time.

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keystone quick chicken bog and rice
  • 1 can (28 oz.) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots (from about 3 carrots)
  • 2 teaspoons chopped garlic
  • 1 package microwavable white rice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)
  1. Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften. Add garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
  2. Stir in stock; bring to a boil. Reduce heat to low.
  3. Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
  4. Cover and simmer until flavors meld together, about 10 minutes.
  5. Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

Chicken & Spinach Artichoke Dip

This creamy spinach artichoke dip stands out from other me-too recipes, especially when you add fully cooked Keystone Chicken. The perfect dip for veggies, tortilla chips and pita bread, or dollop a spoonful over your baked potato!

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warm artichoke dip
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 4 ounces cream cheese
  • 1 can artichoke hearts, drained, and finely chopped
  • 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
  2. Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
  3. Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
  4. Serve hot with crackers or crostini.

Easy Spring Rolls

If you’ve ever wondered how to make spring rolls, this recipe is one you have to try! Super simple and easy to make, especially when you use Keystone Chicken as the protein. Don't forget to ask the kids to help out ... they'll love how fun this recipe is to make.

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Keystone chicken spring rolls
  • 1 can (28 oz.) Keystone Chicken, drained and diced
  • 6 rice spring roll papers
  • 1 red pepper, thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large bunch cilantro
  • ¼ red cabbage, thinly sliced
  • Cream cheese, sliced into thin strips
  1. To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
  2. Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
  3. Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

Jalapeño Popper Wonton Cups

This easy recipe comes together so quickly it'll become your go-to appetizer for parties, game days and family movie nights.  And because you use fully cooked Keystone Chicken, you'll be able to add more to the table if unexpected guests arrive.

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Keystone jalapeno popper cups
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 12 wonton wrappers
  • 4 oz. cream cheese softened
  • 1/2 cup sour cream
  • 1 c. shredded cheddar cheese reserve 2 Tbsp.
  • 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Honey Mustard Shredded Chicken Sandwich

All it takes is a bit 'o honey and a dash of brown mustard, to step up the classic shredded chicken sandwich! Perfect sandwich to sweeten up your tailgating party.

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Honey Mustard Shredded Chicken Sandwich
  • 1 can (28 oz) Keystone Chicken
  • 1/2 cup Honey
  • 4 Tbsp Whole Grain Dijon Mustard
  • 1/4 cup Onion, chopped
  • 1/4 cup Water
  1. Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
  2. Add Keystone chicken to sauce pan and toss with sauce.
  3. Cook on medium for 10 minutes until heated through

Chicken and Bacon BBQ Pizza

Who has time to make a fresh pizza from scratch? You do! You'll have hot pizza on the table in less than 20 minutes when you use fully cooked Keystone Chicken. Say goodbye to slow pizza delivery and hello to a family tradition.

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Keystone Chicken Bacon BBQ Pizza
  • 1/2 can (28 oz) Keystone Chicken, drained and diced
  • 1 pizza crust, medium
  • 1/2 cup BBQ sauce (your favorite)
  • 1/2 cup shredded mozzarella cheese (add more if desired)
  • 1/4 cup bacon, precooked and diced
  • 1/4 small red onion, thinly sliced
  1. Preheat oven to 350 degrees.
  2. Spread BBQ sauce on pizza crust. Add diced Keystone Chicken on top of BBQ sauce, then add precooked bacon.
  3. Sprinkle mozzarella cheese on top, then slices of onion.
  4. Place in oven, bake 10-12 minutes until crust is lightly browned.

Chicken and Egg Hash

Tired of your same old, same old Sunday brunch? Then it's time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.

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chicken and egg hash
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 bacon strips, diced
  • 2 large potatoes, peeled and diced
  • 1 tbsp. canola oil
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 2 tbsp. minced fresh parsley
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 4 eggs
  1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
  2. Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
  3. Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
  4. Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.

Skillet Chicken Enchiladas

Who said you couldn't have an authentic Mexican dinner while you camp ... we didn't! And because our chicken enchilada recipe is prepped and cooked in the same skillet, it makes for easy cleanup as well! Over the open flame of a campfire or on the stovetop, you'll love how quick and easy this recipe is to make.

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Easy One-Skittle Chicken Enchilada recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • ½ cup yellow bell pepper, diced
  • ½ cup orange bell pepper, diced
  • 1 medium onion, diced
  • 2 tbsp. oil
  • 1 can (15 oz.) green chile enchilada sauce
  • 5-6 corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro to garnish (optional)
  1. In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
  2. Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
  3. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
  4. Repeat with the remaining tortillas and filling.
  5. Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  6. Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.

Chicken Pasta Salad

Need a quick but delicious meal to prepare for a family event, holiday or potluck? This Chicken Pasta salad is hearty, healthy and delicious. Make the recipe the day before for less stress, so you can focus on other important tasks. Cut meal prep time in half by using fully cooked Keystone premium Chicken for a quick and impressive dish.

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Chicken Pasta Salad
  • 1 can (28 oz) Keystone Chicken, chunked and drained
  • 8 oz cooked & drained pasta, any shape
  • 1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
  • 2/3 cup Italian salad dressing
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp garlic powder
  1. Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
  2. Combine Keystone Chicken with all ingredients in a large serving bowl.
  3. Mix well, chill. Can be made a day ahead of time.
  4. Serve chilled over lettuce if desired.

Keystone Chicken Fried Rice

Make our takeout-inspired Chicken Fried Rice faster than getting it delivered from your favorite Chinese restaurant! And because you start with recipe ready Keystone Chicken, you'll cut meal prep in half. Watch how this recipe is made here.

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Chinese takeout chicken fried rice
  • 1 can (28 oz) Keystone Chicken
  • 3 cups cooked white rice
  • 2 Tbsp sesame oil
  • 1 small white onion, diced
  • 1 cup frozen peas and carrots
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions
  • Soy sauce to taste
  1. In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
  2. Slide the onion, peas and carrots to one side of the pan, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
  3. Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
  4. Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
  5. Add chopped green onions and serve!

Veggie and Chicken Summer Salad

Our fresh Veggie Summer Salad is the perfect side dish for the weekend BBQ or cookout. What's the answer to quick meal preparation? Using all natural Keystone Chicken! When you open a fully cooked can of Keystone Chicken you'll cut down on the mess, and you'll cut meal prep in half!

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Keystone Chicken Summe Salad
  • 1 can (28 oz) Keystone Chicken
  • 4 ears of corn, cooked and the kernels sliced off each cob (Optional, leave off for Keto Diet)
  • 3 cups fresh green beans, cut in half
  • 3 cups fresh tomatoes, diced
  • 1 medium red onion, thinly sliced or diced
  • ½ Tbsp + 1 Tbsp olive oil
  • 1/2 cup white onion
  • 1 tsp minced garlic
  • 1 cup fresh cilantro
  • 2 fresh jalepenos, stems and seeds removed
  • 3 Tbsp apple cider vinegar
  • ½ cup feta cheese (optional)
  • Salt to taste
  1. Add the green beans to a medium pot of boiling water and boil 4 minutes. Immediately drain and transfer the beans to a bowl of ice cold water.
  2. Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
  3. To make the dressing: Heat 1 tbsp olive oil in a skillet over medium heat. Add the white onion and minced garlic, and cook for about 5 minutes. In a blender, combine cooked garlic and white onion, ½ cup olive oil, cilantro, jalapenos, vinegar and salt. Blend until smooth.
  4. Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.

Classic Keystone Shredded Chicken Sandwich

Creamy, warm and delicious! This classic Keystone shredded chicken sandwich is sure to please even the pickiest of eaters in the family. So easy to make, just add recipe ready, fully cooked Keystone Chicken and a can of cream of soup and this quick and easy recipe will be ready to serve in under 15 minutes!

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Shredded chicken sandwich recipe from Keystone Meats
  • 28 oz can Keystone Chicken
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1/2 cup dry stuffing mix, crushed
  • 6 hamburger buns
  1. Add Keystone Chicken with juices to pan and warm over medium heat.
  2. Shred chicken with a fork. Add stuffing mix.
  3. Heat thoroughly for 5-10 minutes while stirring.
  4. Serve with buns and a side of your favorite pickles.

Easy Chicken Pot Pie

Savory and hearty pies are great for any time of the year. Have the family running to the dinner table with these chicken (or turkey) pot pies. And when you use recipe ready Keystone Chicken, you cut prep in half!

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Chicken Pot Pie recipe from Keystone Meats
  • 1 can (28 oz) Keystone Chicken (or Turkey)
  • 1 large size refrigerator biscuits
  • 2 package (14 oz) frozen mixed vegetables
  1. In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
  2. Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
  3. Bake in the oven according to directions on biscuit package.

Indian Chicken Simmer

Add some spice to your dinner this week with an Indian inspired dish. This Indian Chicken Simmer is a one pan cook and prep dish, cutting cooking time in half. Just add Keystone Chicken, vegetables, beans and curry, then you’re good to go! Wonderful for any time of the year.

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Indian chicken simmer
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 jar (8 oz) curry sauce
  • 1/2 cup red peppers, sliced
  • 1/2 cup sweet onion, sliced
  • 1/4 cup golden raisins
  • 1 can (15 oz) garbanzo beans, drained
  • 1/4 cup cashews
  • 2 cups rice, cooked
  • 4-6 pieces of naan or flatbread
  1. Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
  2. Add Keystone Chicken and raisins, heat through.
  3. Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.

Curried Coconut Chicken and Rice

This Thai-style curry recipe is fast and more importantly, easy to make! With its unique layers of flavors, this dish anything but ordinary. Serve over jasmine or white rice.

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curried coconut chicken
  • 1 can (14.5 oz) Keystone Chicken
  • 2 cloves of garlic
  • 1 can (14 oz) coconut milk
  • 1 can (14.5 oz) can stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 Tbsp. sugar
  • 1 1/2 Tbsp. vegetable oil
  • 2 Tbsp. curry powder
  • 1/2 yellow onion, sliced thin
  • Salt and pepper, to taste
  1. In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
  2. Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
  3. Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
  4. Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.

Cheesy Chicken Taquito

A special thank you to the blogger Sweet Silly Sara for her Cheesy Chicken Taquito recipe. This easy, economical and yummy chicken taquito recipe will for sure become a family favorite just like it is for hers. Complete the meal by serving with Spanish Rice or a simple green salad. Thank you Sara ... there's nothing silly about this delicious recipe!

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  • 1 can (14.5 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz salsa
  • 2 Tbsp. Cooking Oil of Choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla.
  3. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  4. Heat oil in a skillet over medium heat.
  5. Add taquitos to the skillet and brown on each side then serve.
  6. Serve with salsa and sour cream if you like.

Chicken a la Keystone

Our Chicken a la Keystone recipe looks impressive but it's deceptively easy to make. This perfect holiday party dish will for sure become one of your go-to family favorites. Watch how this recipe is made here.

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Chicken a la Keystone recipe
  • 1 can (14.5 oz) Keystone Chicken, drained
  • 1 can (15 oz) mixed vegetables, drained
  • 12 Puff pastry shells, baked
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1/2 cup milk
  • 1/4 cup onion, sliced
  1. Bake pastry shells according to package directions. Set aside.
  2. In large saucepan combine Keystone Chicken, cream of celery soup, milk, onions and mixed vegetables: mix well and heat on low heat for approximately 5 minutes.
  3. Divide mixture and fill each pastry shell. Serve immediately.

Easy Chicken Noodle Soup

A lunchtime favorite from stovetop to table in under 10 minutes. We've taken the traditional chicken noodle soup recipe and made it easier by using fully cooked Keystone Chicken.

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Easy Chicken Soup Keystone Meats
  • 1 can (28 oz) Keystone Chicken, undrained
  • 4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
  • 2 cups uncooked egg noodles
  • 1 medium carrot, sliced
  • 1/2 cup chopped onion
  • Salt and pepper to taste
  1. Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
  2. Reduce heat, stir and simmer until noodles are tender.

Grilled Cheesy Chicken & Pesto Sandwich

You'll say "presto" to this easy pesto sandwich! There's virtually no prep time with this recipe, especially when you open a can of fully cooked Keystone Chicken.

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Grilled Cheesy Chicken Pesto Sandwich
  • 1 can (14.5 oz) Keystone Chicken
  • 4 ciabatta rolls
  • 1/4 cup mayonnaise
  • 1/4 cup pesto
  • 2 cups fresh or shredded mozzarella cheese
  • 1 large tomato, sliced
  1. Get a large pan or griddle ready by greasing it, and placing over medium-low heat.
  2. In a small bowl, mix the pesto and mayonnaise.
  3. Spread pesto-mayo mixture on each half of roll.
  4. On one side, per sandwich, pile Keystone Chicken, mozzarella and tomato. Top the sandwich with the other slice of bread.
  5. Place the sandwich on the heated pan, cover, and cook for 3 minutes per side, or until the cheese is melted.
  6. Continue until all the ingredients are gone, and enjoy!

Chicken Peanut Pad Thai Noodles

Our Peanut Pad Thai recipe is so tasty; you'll forget about take out at your local Chinese restaurant! And because you use recipe ready Keystone Chicken, you'll spend more time enjoying than prepping.

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Chicken Peanut Pad Thai Noodles
  • 1 can (28 oz) Keystone Chicken
  • 8 oz Pad Thai Asian noodles
  • 1Ž/2 cup cucumber, cut into half moons
  • 1 red bell pepper, thinly sliced
  • 2 scallions, sliced
  • For the peanut sauce:
  • 1/2 cup peanut butter
  • 1/3 cup water
  • 3 Tbsp Sriracha or other favorite hot sauce
  • 3 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 2-3 Tbsp lime juice
  • 1Ž/2 Tbsp garlic powder
  1. Cook the Pad Thai Asian noodles according to package directions. Drain and return to pot. Drizzle with a small amount of olive oil to prevent them from sticking together. Set aside.
  2. In a medium saucepan, combine all of the peanut sauce ingredients. Stir over medium-low heat continuously until the sauce is smooth. Remove from heat and set aside.
  3. Add bell pepper, cucumbers and Keystone Chicken to the sauce, and mix until combined. Pour the sauce over noodles. Top with sliced scallions and serve immediately.

Chicken Avocado Pinwheels

Who said your Pinwheel recipe has to be ordinary? We didn't! You'll love that we've added avocado and Greek yogurt along with fully cooked Keystone Chicken. It's so easy and delicious!

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Chicken-Avocado Pinwheels
  • 1 can (28 oz) Keystone Chicken
  • 1 ripe avocado, mashed
  • 4 Tbsp plain Greek yogurt
  • 2 Tbsp lime juice
  • 3 Tbsp red onion, finely diced
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1Ž/2 tsp garlic powder
  • 2 Tbsp fresh cilantro, chopped
  • 1Ž/2 cup shredded cheddar cheese
  • Black pepper to taste
  • 5-6 tortillas (8-10 inch diameter, optional substitute is lettuce wraps)
  1. In a large bowl, combine all of the ingredients, and mix well.
  2. Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
  3. Refrigerate for about 30 minutes.
  4. Slice with serrated knife into 1Ž2-1 inch slices.

One Pot Buffalo Chicken Tortellini

This hardy family dinner is perfect for the cool weather, and because you use recipe ready Keystone Chicken you'll be sitting down to the table in less than 20 minutes!

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One-Pot-Buffalo-Chicken-Tortellini.jpg
  • 1 can (28 oz.) Keystone Chicken
  • 2 1/2 cups Keystone Chicken Broth
  • 2 Tbsp butter
  • 1 tsp garlic powder
  • 1 package (about 20 oz.) refrigerated or frozen cheese tortellini
  • 1/2 cup buffalo wing hot sauce
  • 1/2 cup ranch dressing
  • 2 cups shredded mozzarella cheese
  1. In a large pot or pan, melt the butter. Add the garlic powder, and stir continuously until completely mixed.
  2. Gradually pour in the Keystone Chicken Broth, whisking constantly. Cook the broth for about 2 minutes or until thickened.
  3. Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally.
  4. Add Keystone Chicken, buffalo hot sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Once completely mixed together, top the tortellini with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted. Enjoy!

Creamy Chicken and Mushroom Casserole

You'll be sure to bring the family back to the dinner table with this creamy chicken casserole. Make it even more hardy by layering over egg noodles or rice. This chicken dinner is a winner!

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Creamy Chicken Mushroom Casserole
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cups Keystone Chicken Broth
  • 12 oz cremini mushrooms, sliced
  • 4 oz oyster mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 2 Tbsp all-purpose flour
  • 1/2 cup white wine
  • 1/4 tsp ground sage
  • 1/4 cup heavy whipping cream
  • 1 Tbsp fresh parsley, chopped
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. In a large skillet over medium heat add Keystone Chicken, cremini mushrooms, oyster mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add Keystone Chicken Broth and sage; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  3. Pour chicken sauce in the casserole dish and cover with aluminum foil.
  4. Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.

Mexican-Style Buffalo Chicken Dip

It's a buffalo dip with a  twist! And because you use recipe ready tender chicken from Keystone Meats, your prep time is oh so easy. Whether you're tailgating or homegating your family will love this recipe!

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  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (16 oz) refried beans
  • 2 Tbsp taco seasoning mix
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup celery, diced
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
  2. Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
  3. Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.

Easy Alfredo Pasta Bake

Our Chicken Alfredo recipe is a fresh take on the same-old-same Mac and Cheese recipe. And it's so creamy and tasty, your family will think you spent hours in the kitchen. The secret? Using recipe ready Keystone Chicken. When you use fully cooked Keystone Meats in your recipes, you’ll cut meal prep in half and gain more family time!

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Easy Alfredo Chicken bake
  • 1 can (14.5 oz) Keystone Chicken
  • 16 oz elbow macaroni
  • 2 Tbsp. butter unsalted
  • 2 Tbsp. all-purpose flour
  • 1 cup heavy cream
  • 3/4 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • salt and pepper to taste
  1. Turn your broiler on. Cook pasta according to package instructions.
  2. In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
  3. Add the flour and continue whisking until sauce thickens.
  4. Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
  5. Add Keystone Chicken and pasta to pan and mix well.
  6. Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
  7. Add more parmesan cheese if preferred

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

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  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz Taco Bell salsa
  • 2 Tbsp. cooking oil of choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.

Easy Cheesy Chicken Quesadilla

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

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  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Chicken Pepper Pizza

Prepped and ready to use at a moments notice, Keystone Chicken makes this recipe (and your life) easier. Enjoy this Chicken Pepper Pizza recipe from Food Fitness by Paige and in less than 25 minutes you'll see what all the fuss is about.

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  • 1 can (14.5 oz) Keystone Chicken
  • 4 bell peppers, assorted colors
  • 8 oz pizza sauce
  • Pepperoni slices, to taste
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • 4 oz sliced mushrooms
  • 1 green onion, diced
  1. Cut bell peppers in half and remove all seeds and stems. Fill equally with pizza sauce, chicken, pepperoni, mozzarella, parmesan, mushrooms and green onion.
  2. Put on lined cookie sheet, bake at 350°F for 20 minutes.
  3. Serve with a side salad.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat.  It’s also chock full of flavor in each and every bite!  It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

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  • 1 can (14.5 oz) Keystone Chicken
  • 3/4 cup cranberries chopped
  • 1 Tbsp. of dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1 cup low fat sour cream
  • Dash of parsley
  1. Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
  2. Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
  3. Top with parsley flakes and serve with crackers, buns or bread.

Chicken Fajitas

One can of our recipe ready chicken and you are on your way to the easiest fajita meal south of the border. Add your own style of vegetables to the mix and make it your next family favorite.

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  • 1 can (28 oz) Keystone Chicken
  • 1 package fajita seasoning mix
  • 1 medium green, yellow or red bell pepper cut into strips
  • 1/4 cup oil
  • 1 onion cut into eighths
  • 10 Seven-inch flour tortillas
  1. Add onion, red bell pepper, seasoning mix, water and oil to a large skillet. Stir for 5-7 minutes.
  2. Add Keystone Chicken, stir for additional 3 minutes.
  3. Serve meat and vegetables in tortillas.
  4. Optional: serve with guacamole, cheese, lettuce, tomato or sour cream.

Chicken Lemon Orzo Soup

Our chicken soup recipe, with a hint of lemon, is a light and refreshing addition to any meal. Or if you prefer a more robust and hearty soup, use an additional can of Keystone Chicken.

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  • 1 can (28 oz) Keystone Chicken, undrained
  • ½ jar Keystone Chicken Soup Base
  • 5 quarts water
  • 1/2 cup each chopped carrots, celery, onion
  • 1 Tbsp. olive oil
  • 1/2 lb. orzo
  • 1 Tbsp. fresh chopped dill
  • Juice from half large lemon
  • Half bag fresh baby spinach
  1. Drizzle olive oil in large pot.
  2. Sautee carrots, celery and onion until onion is translucent.
  3. Add water and Keystone Chicken Soup Base, bring to a boil.
  4. Add Keystone Chicken, including broth from the can, as well as orzo.
  5. Cook until orzo is tender, about 9 minutes.
  6. Stir in dill, lemon juice and spinach and serve.

Chicken Nachos

Who has the time to prepare, cook and shred the chicken for your nacho topping? Make the perfect nachos every time with fully cooked Keystone Chicken. No fuss and more importantly, no mess!

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  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Creamy Chicken and Noodles

You'll love how easy and quick this recipe is to make, while your family will love how creamy and delicious it tastes! All you need is four ingredients and 10 minutes for a hearty meal that's perfect for cooler weather.

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creamy chicken and noodles
  • 1 can (28 oz) Keystone Chicken
  • 1 can (14.5 oz) condensed Cream of Chicken Soup
  • 2 cups cooked egg noodles
  • 2 cups frozen mixed vegetables
  1. In a large saucepan, prepare soup according to directions.
  2. Add Chicken (including juice) and vegetables.
  3. Cook until vegetables are heated through.
  4. Add noodles.

Award Winning White Chicken Chili

Be a winner winner with this chicken dinner recipe. Make this easy, all natural recipe at your next tailgate and you’ll have a first place entrée!

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  • 1 can (28 oz) Keystone Chicken
  • 3/4 tsp. Keystone Chicken Soup Base in 8 oz of water
  • 1 lb. Pepper Jack cheese, shredded
  • 4 cans (15 oz) Great Northern beans
  • 3 tsp. Franks Red Hot Sauce
  • 1/2 cup salsa
  1. Combine ingredients and heat until ready to serve.

Easy Picnic Pitas

Picnics are a time to relax, that's why we've come up with the perfect and easy-to-make summer chicken salad recipe that's ready in just 10 minutes. And by using pocket pita bread, you'll be able to hold a sandwich in one hand and throw a frisbee without missing a beat.

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  • 1 can (28 oz) Keystone Chicken, diced
  • 1/4 cup salad dressing
  • 4 Tbsp. cole slaw dressing
  • 1/4 cup celery, chopped
  • 1/4 cup onion, chopped
  • 4-6 pitas, cut in half
  • Lettuce for garnish
  • Salt and pepper to taste
  1. In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.

Tarragon Chicken Salad Sandwich

The secret to a great Tarragon Chicken Salad is, of course, using tender chicken. And to get tender chicken that’s perfect every time, your recipe needs to include Keystone Chicken! Turning this throwback picnic favorite into a quick meal is easy. And because our chicken is fully cooked and recipe ready, you’ll cut your prep time in half. Keystone makes it easy to enjoy this summer favorite all year long!

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tarragon-chicken-salad
  • 1 can (28 oz) Keystone Chicken, diced
  • 1/4 cup dried cranberries, finely chopped (optional)
  • 1 stalk celery, finely chopped
  • 2 Tbsp. mustard
  • 1/4 cup mayonnaise
  • 1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
  • 1/4 cup onions, diced
  • 1 tsp. lemon juice
  • Bread, croissants or lettuce wraps
  1. Mix all of the wet ingredients
  2. Add to mixed dry ingredients
  3. Adjust seasoning to taste.
  4. Serve with sliced tomatoes and lettuce for sandwich toppings.

Chicken Noodle Casserole 

What makes this classic noodle casserole recipe so easy to prepare? Well, it's because the recipe uses our fully cooked chicken, of course! And by using only 5 ingredients, you'll go from prep to the dinner table in about 30 minutes.

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  • 1 can (28 oz) Keystone Chicken 
  • 1 can (10.5 oz) condensed cream of mushroom soup 
  • ½ cup milk 
  • 2 cups egg noodles 
  • ½ cup Parmesan Cheese 
  1. Preheat oven to 400º F. 
  2. Boil water and cook egg noodles for 6-8 minutes.
  3. In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.  
  4. Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown. 

Chicken Bacon Ranch Pasta

Kids will love the cheesy goodness while you'll love how easy this one-skillet chicken dinner is to make! From stove to table in less than 30 minutes, it will sure to be your family's new favorite.

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  • 1 can (28 oz) Keystone Chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups water
  • 2 Tbsp. bacon or bacon bits
  • ½ cup dry ranch seasoning
  • 14 oz white cheddar cheese sauce
  1. Warm the Keystone Chicken in a large skillet. Add water, pasta, and ranch seasoning.
  2. Bring to a boil and then reduce heat and simmer 10-12 minutes until water is almost gone, stirring frequently.
  3. Stir in cheese sauce and then top with bacon bits.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

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  • 1 can (28 oz) Keystone Chicken
  • 8-12 oz cream cheese 
  • 1 cup shredded colby jack cheese
  • 1 Tbsp. ranch seasoning mix
  • 1/4 cup bacon bits 
  • 1/3 cup bell pepper diced
  • 1/4 cup pickle diced 
  1. Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Chicken Chili

This recipe may not be as hearty as the typical chili recipe you may have tried, but the full flavor will definitely have you coming back for seconds! Plus in about 20 minutes you'll have a meal from stove to table.

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  • 1 can (28 oz) Keystone Chicken, shredded
  • 3/4 tsp. Keystone Chicken Soup Base in 1 cup of water
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) white beans
  • 1 small can green chilies, undrained
  • 1/2 tsp chili powder
  • 2 cans Mexican corn, undrained
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1/2 tsp cumin
  • Tortilla chips, shredded cheddar cheese and sour cream for garnish
  1. Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
  2. Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
  3. Bring to a boil then lower heat and simmer for about 20 minutes.
  4. Serve with chips, sour cream, and shredded cheese

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

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chicken-salad
  • 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
  • 3/4 cup cranberries chopped
  • 1 heaping Tbsp. dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1/2 tsp. culinary lavender leaves
  • 1 cup low fat sour cream
  • dash of parsley
  • 1 small onion, diced
  • crackers, bread of choice or lettuce
  1. Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like Buffalo chicken wings! Great dip for your next tailgate or family gathering ... your "fans" won't be disappointed! It's best served hot with tortilla chips and celery sticks.

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Keystone Buffalo Chicken Dip
  • 1 can (28 oz) Keystone Chicken, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup hot sauce
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup shredded cheese
  1. Preheat oven to 350°F.
  2. Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.