In soup pot, combine barbecue chicken, frozen stew vegetables and kidney beans. Stir in 1-1/2 cups water. Heat over medium-high heat for 20 minutes. Serve with crusty bread.
cook 2 packages of frozen stew vegetables; cool, then combine with 1 cup thinly sliced pepperoni and a favorite vinaigrette for an antipasto.
Stir prepared barbecue shredded chicken and 1 can (11 ounces) corn kernels in shallow casserole. In bowl, combine 1 cup biscuit mix, 1/2 cup shredded cheddar cheese, 1/2 cup milk and 1 large egg. Spoon over chicken mixture. Bake at 400°F for 30 minutes.