I find the 'natural' type of canned chunk chicken breast to be an acceptable additive to recipes in a pinch. It is fairly shelf stable and is often on sale at the local supermarkets. Not that great right out of the can, but when added to soup, rice, noodles, or stew, it's not bad.

The makers of Spam also offer a lower sodium version and a turkey-based spam. The turkey variety is not bad when cubed up and used in a cooked recipe of veggies, rice, or noodles.

One concern I have with this and many other canned products is with the white lining of the cans...what's in that stuff, and how much leaches into the food?