Chicken and Bean Skillet Supper

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings

Ingredients

4
slices bacon, cut into 1/2-inch pieces
2
boneless, skinless chicken breast halves, cut into 1-inch pieces
4
boneless, skinless chicken thighs, cut into 1-inch pieces
1
cup chopped onions
1
cup chopped green bell pepper
1/2
cup thick and chunky salsa
1/2
teaspoon dried thyme leaves
1
(16-oz.) can baked beans, undrained
1
(15.5-oz.) can dark red kidney beans, drained
1
(15.5-oz.) can great northern beans, drained

Directions

  1. 1 In large skillet or Dutch oven, cook bacon over medium heat until crisp. Drain, reserving 3 tablespoons drippings in skillet. Add chicken, onions and bell pepper; cook and stir until chicken is browned.
  2. 2 Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until chicken is no longer pink, stirring occasionally.

Notes

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Nutrition Information

Recipe Step Photos

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