|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)|
|1||can (15-1/4 ounces) red kidney beans, rinsed and drained|
|1||can (14-1/2 ounces) diced tomatoes|
|1||teaspoon chili powder|
In medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
Reduce heat to medium, cover and cook, stirring occasionally, 10 minutes.
Uncover and cook an additional 3 minutes. Serve, if desired, with cornbread.