Chicken and Two Bean Stew
1 teaspoon oil
1 pound boneless skinless chicken breast halves — cut 1″ pieces
20 ounces baked bean in bbq sauce, undrained
1 16 ounces whole berry cranberry sauce
15 ounces pinto beans, drained, rinsed
4 ounces chopped green chiles
Heat oil in large saucepan over medium heat until hot.
Add chicken; cook and stir about 5 minutes or until no longer pink. Add all remaining ingredients, mixing well. Bring to a boil.
Reduce heat to low; cook 10-15 minutes to blend flavors, stirring occasionally.
To serve, spoon into bowls.
Serves 5. Good with cornbread.
Source: Pillsbury
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