Keystone Chicken Recipes
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Roasted Broccoli Mac and Cheese

- 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
- Preheat oven to 350°
- Cook cavatappi noodles per package instructions until al dente. Save 1½ cups pasta water.
- Place broccoli on parchment-lined baking sheet and drizzle with olive oil and salt.
- Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
- 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.
- 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

- 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
- Preheat the oven to 400 degrees F.
- In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
- Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
- Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
- Sprinkle with cheddar cheese evenly across the top of broccoli.
- Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.
Peaches and Cider Chicken 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
- 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.
- 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.
- Remove skillet from heat and top with red pepper flakes. Serve immediately.
Chicken Avocado 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
- Drain Keystone Chicken and add to medium mixing bowl. Add 1 cup of mayonnaise and garlic.
- Remove skin and pit of avocados, add into a separate bowl. Mash to chunky consistency.
- 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.
- 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

- 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)
- Cook the tortellini per the label direction.
- In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
- Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
- Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!
Chicken Bruschetta Casserole

- 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
- Preheat oven to 400° F.
- In a medium bowl, add diced tomatoes, garlic, stuffing mix, water, olive oil, balsamic vinegar and mix well.
- 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

- 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
- In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
- Heat throughly - approximately 5 minutes.
- 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

- 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
- 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.
- Remove from the heat and add Keystone Chicken, mix well.
- Add the chicken mixture on to the pizza crust. Top with crumbled bacon and mozzarella.
- Bake at 350 degrees for 10-15 minutes, or until golden brown. Drizzle the remaining 2 tablespoons of sriracha on top.
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
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
- In a large pot cook noodles according to package instructions; drain well.
- 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.
- Stir in snow peas and spinach until the spinach has wilted, about 3 minutes. Add Keystone Chicken, mix well.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine. Garnish with sesame seeds and serve.
Betta 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
- In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
- In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
- Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
- Taste and season with salt and pepper as needed. Refrigerate or serve immediately!
Spicy Chicken Mac and Cheese Skillet

- 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
- Cook pasta according to package directions for al dente; drain. Preheat broiler.
- 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).
- Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly.
- Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted.
- Add pasta, Keystone Chicken, bacon and jalapeño peppers; cook and stir until heated throughout. Sprinkle chips over the top.
- Broil about 4 inches from heat until chips are browned, about 20 seconds.
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)
- Preheat oven to 375 ° F.
- In medium bowl add Keystone Chicken, ranch dressing and onions, mixing well.
- Add 1 cup of cheddar cheese (reserve a 1/2 cup of cheese for the last step) and spinach, mixing well.
- 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.
- Bake for 10 minutes or until golden brown.
Beer Cheese Soup with Keystone Chicken

- 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
- 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.
- Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
- Remove chicken and bacon from the pot and set aside.
- 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.
- Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
- 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.
- Allow to simmer until ready to serve, stirring occasionally.
Quick Broccoli Cheddar Soup with Keystone Chicken

- 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
- In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
- Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
- Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
- In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
- Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
- Scoop soup into crusty bread bowls. Enjoy!
Bacon & Apple Pulled Chicken Sandwich with Onion Chutney

- 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
- 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.
- Sauté onions and garlic until soft in the bacon drippings. Add diced apple and cook for five minutes.
- In a separate pan, combine Keystone Chicken, Keystone Chicken Broth, pepper, thyme and vinegar. Cook on medium for 10 minutes, stirring frequently.
- Just before serving, stir bacon into onion chutney. Top buns with chicken mixture and then onion chutney. Serve immediately.
Grandma’s Chicken and Dressing

- 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
- Prepare cornbread per package directions.
- Preheat oven to 350 degrees.
- In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
- Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
- Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
- Add all mixture in a 13 inch casserole pan.
- Bake for 30 to 40 minutes or until top is golden brown.
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
- Preheat oven 425°F
- Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
- Slice each pepper in half long-wise and deseed.
- Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
- Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!
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
- Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes.
- 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.
- 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

- 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
- 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).
- 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.
- Cool slightly, cut, serve. Enjoy!
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
- 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.
- Add desired amount of Asian BBQ sauce, mix in pineapple, sesame seeds and stir throughly.
- Add a small scoop of Quinoa to individual bowls and scoop stir fry mix on top ... enjoy!
Sun-Dried Tomato 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
- Preheat oven to 400°F.
- In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
- Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
- Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
- 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
- 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
- Add all of the ingredients in a medium pan, mix well.
- Cook on medium for 10 minutes, stirring frequently.
- Serve warm on a bun with coleslaw and dill pickle chips.
Chicken Gyro Pita Sandwich

- 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
- In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
- Add dressing and fold and mix well. You may need to add more dressing if preferred.
- Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!
Poppin’ 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
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
- Add salad dressing, feta cheese and mix well to coat. Chill before serving.
Avocado Chicken 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)
- 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.
- Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
- 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.
- 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.
- 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

- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- 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.
- 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.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
More Cheese Please Mac ‘n 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
- Cook pasta according to directions. Drain and set aside.
- 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.
- Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
- 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.
- Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
- Serve immediately while still warm!
Chicken Bog

- 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)
- 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.
- Stir in stock; bring to a boil. Reduce heat to low.
- Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
- Cover and simmer until flavors meld together, about 10 minutes.
- Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.
Chicken & Spinach 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
- Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
- Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
- Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
- Serve hot with crackers or crostini.
Easy 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
- 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.
- 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.
- 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

- 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)
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
- Remove from oven and cool slightly.
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
- Spoon filling into wonton cups, then sprinkle with reserved cheese.
- 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

- 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
- Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
- Add Keystone chicken to sauce pan and toss with sauce.
- Cook on medium for 10 minutes until heated through
Chicken and 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
- Preheat oven to 350 degrees.
- Spread BBQ sauce on pizza crust. Add diced Keystone Chicken on top of BBQ sauce, then add precooked bacon.
- Sprinkle mozzarella cheese on top, then slices of onion.
- Place in oven, bake 10-12 minutes until crust is lightly browned.
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
- 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.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- 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

- 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)
- 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.
- 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.
- 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.
- Repeat with the remaining tortillas and filling.
- Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.
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
- Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
- Combine Keystone Chicken with all ingredients in a large serving bowl.
- Mix well, chill. Can be made a day ahead of time.
- Serve chilled over lettuce if desired.
Keystone 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
- In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
- 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.
- Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
- Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
- Add chopped green onions and serve!
Veggie and Chicken Summer 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
- 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.
- Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
- 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.
- Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.
Classic Keystone Shredded Chicken Sandwich

- 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
- Add Keystone Chicken with juices to pan and warm over medium heat.
- Shred chicken with a fork. Add stuffing mix.
- Heat thoroughly for 5-10 minutes while stirring.
- Serve with buns and a side of your favorite pickles.
Easy Chicken Pot Pie

- 1 can (28 oz) Keystone Chicken (or Turkey)
- 1 large size refrigerator biscuits
- 2 package (14 oz) frozen mixed vegetables
- In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
- Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
- Bake in the oven according to directions on biscuit package.
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
- Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
- Add Keystone Chicken and raisins, heat through.
- Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.
Curried Coconut Chicken and Rice

- 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
- In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
- Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
- Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
- Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.
Cheesy Chicken Taquito

- 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
- Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
- Spread the mixture on one end of a tortilla.
- Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
- Heat oil in a skillet over medium heat.
- Add taquitos to the skillet and brown on each side then serve.
- Serve with salsa and sour cream if you like.
Chicken a la Keystone

- 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
- Bake pastry shells according to package directions. Set aside.
- 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.
- Divide mixture and fill each pastry shell. Serve immediately.
Easy Chicken Noodle Soup

- 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
- Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
- Reduce heat, stir and simmer until noodles are tender.
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
- Get a large pan or griddle ready by greasing it, and placing over medium-low heat.
- In a small bowl, mix the pesto and mayonnaise.
- Spread pesto-mayo mixture on each half of roll.
- On one side, per sandwich, pile Keystone Chicken, mozzarella and tomato. Top the sandwich with the other slice of bread.
- Place the sandwich on the heated pan, cover, and cook for 3 minutes per side, or until the cheese is melted.
- Continue until all the ingredients are gone, and enjoy!
Chicken Peanut Pad Thai Noodles

- 1 can (28 oz) Keystone Chicken
- 8 oz Pad Thai Asian noodles
- 1/2 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
- 1/2 Tbsp garlic powder
- 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.
- 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.
- 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

- 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
- 1/2 tsp garlic powder
- 2 Tbsp fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- Black pepper to taste
- 5-6 tortillas (8-10 inch diameter, optional substitute is lettuce wraps)
- In a large bowl, combine all of the ingredients, and mix well.
- Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
- Refrigerate for about 30 minutes.
- Slice with serrated knife into 12-1 inch slices.
One Pot Buffalo Chicken Tortellini

- 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
- In a large pot or pan, melt the butter. Add the garlic powder, and stir continuously until completely mixed.
- Gradually pour in the Keystone Chicken Broth, whisking constantly. Cook the broth for about 2 minutes or until thickened.
- Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally.
- 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

- 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
- Preheat oven to 350 degrees F (175 degrees C)
- 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.
- Pour chicken sauce in the casserole dish and cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.
Mexican-Style Buffalo Chicken Dip

- 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
- Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
- 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.
- Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.
Easy Alfredo Pasta 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
- Turn your broiler on. Cook pasta according to package instructions.
- In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
- Add the flour and continue whisking until sauce thickens.
- Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
- Add Keystone Chicken and pasta to pan and mix well.
- 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.
- Add more parmesan cheese if preferred
Cheesy Chicken Taquito Recipe

- 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
- Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
- Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
- Heat oil in a skillet over medium heat.
- 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

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

- 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
- Cut bell peppers in half and remove all seeds and stems. Fill equally with pizza sauce, chicken, pepperoni, mozzarella, parmesan, mushrooms and green onion.
- Put on lined cookie sheet, bake at 350°F for 20 minutes.
- Serve with a side salad.
The Only Chicken Salad You’ll Ever Want

- 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
- Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
- Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
- Top with parsley flakes and serve with crackers, buns or bread.
Chicken Fajitas

- 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
- Add onion, red bell pepper, seasoning mix, water and oil to a large skillet. Stir for 5-7 minutes.
- Add Keystone Chicken, stir for additional 3 minutes.
- Serve meat and vegetables in tortillas.
- Optional: serve with guacamole, cheese, lettuce, tomato or sour cream.
Chicken Lemon Orzo Soup

- 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
- Drizzle olive oil in large pot.
- Sautee carrots, celery and onion until onion is translucent.
- Add water and Keystone Chicken Soup Base, bring to a boil.
- Add Keystone Chicken, including broth from the can, as well as orzo.
- Cook until orzo is tender, about 9 minutes.
- Stir in dill, lemon juice and spinach and serve.
Chicken Nachos

- 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)
- Pour chicken with juices into medium skillet.
- Add seasoning and heat through.
- Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
- Layer rest of ingredients over chips, including Keystone Chicken.
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
- In a large saucepan, prepare soup according to directions.
- Add Chicken (including juice) and vegetables.
- Cook until vegetables are heated through.
- Add noodles.
Award Winning White Chicken Chili

- 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
- Combine ingredients and heat until ready to serve.
Easy Picnic Pitas

- 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
- 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

- 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
- Mix all of the wet ingredients
- Add to mixed dry ingredients
- Adjust seasoning to taste.
- Serve with sliced tomatoes and lettuce for sandwich toppings.
Chicken Noodle Casserole

- 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
- Preheat oven to 400º F.
- Boil water and cook egg noodles for 6-8 minutes.
- In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
- Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.
Chicken Bacon Ranch Pasta

- 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
- Warm the Keystone Chicken in a large skillet. Add water, pasta, and ranch seasoning.
- Bring to a boil and then reduce heat and simmer 10-12 minutes until water is almost gone, stirring frequently.
- Stir in cheese sauce and then top with bacon bits.
Kitchen Sink Dip & Pinwheels

- 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
- Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.
Chicken Chili

- 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
- Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
- Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
- Bring to a boil then lower heat and simmer for about 20 minutes.
- Serve with chips, sour cream, and shredded cheese
Chicken (or Turkey) 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
- 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

- 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
- Preheat oven to 350°F.
- Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.