This potluck and graduation party staple can be crafted from the comfort of your own home. Pete Dorley has created a few spins on the classic recipe, although he prefers the original. “I tend to be a traditionalist,” Dorley says of his favorite version, “and stick to my shredded chicken sandwiches made with cream of chicken condensed soup and crunched-up Ritz crackers.”

Mexican Shredded Chicken Sandwich | Makes 6 servings
Recipe courtesy of Keystone Meats

INGREDIENTS
28-ounce can Keystone chicken
2/3 cup salsa verde
3 cups chunky salsa
2 teaspoons chili powder
1 medium yellow onion, thinly sliced
1 tablespoon olive oil
3/4 cup water
6 fresh buns
Salt and pepper to taste

DIRECTIONS
Heat oil in a large nonstick skillet over medium heat. Add the onions and chili powder. Cook for 5 to 10 minutes, stirring frequently until the onions are softened and browned. Add water, lower the heat and add chicken, salsa verde and chunky salsa. Cook on medium about 3 to 5 minutes, stirring periodically until heated throughout. Scoop onto buns and serve.