Keystone Chicken Recipes

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
  • 28 oz can 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.

Chinese Takeout Chicken Fried Rice

Make 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.

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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
  • 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

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curry chicken keystone
  • 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.

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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

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the best soup broth
  • 1 (28 oz) can Keystone Chicken
  • 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 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)
  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 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 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

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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.

Easy Chicken and Noodles

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  • 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
  • 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 or croissants
  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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  • 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.