Barbecue Chicken Stew

Barbecue Chicken Stew
Servings: 8 Prep 5 mins Cook 20 mins


  • 1 container (2 pounds) prepared barbecue shredded chicken
  • 1 bag (16 ounces) frozen stew vegetables
  • 2 cans (14.5 ounces each) dark-red kidney beans, drained and rinsed
  • 1 1/2 cups water

Make It

1. 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.

Bonus Idea:

2. cook 2 packages of frozen stew vegetables; cool, then combine with 1 cup thinly sliced pepperoni and a favorite vinaigrette for an antipasto.

Bonus Idea:

3. 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 degrees F for 30 minutes.