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This melt in your mouth chicken and squash jambalaya stew gives you a taste of New Orleans with just four simple ingredients!
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Chicken and Squash Jambalaya Stew
With cooler temperatures dominating, we’ve been stocking up on warm, comforting soup and stew recipes that our family loves. There is nothing more delicious to me on a cool night than a rich, hearty bowl of soup or stew. And I love incorporating seasonal vegetables into my fall stews- this easy Chicken and Squash Jambalaya Stew is full of flavor and made easy with @Campbells Slow Kettle Soup!
Campbell’s new products make warm, comforting dinners easy. There are a wide variety of soup bases, sauces, and more to make your dinner great! This stew couldn’t be easier. We’re using roasted squash (roast a day ahead to save time on busy weeknights) and rotisserie chicken to make your dinner quick and easy- perfect for crazy nights when you just need something warm fast!
Of course, Campbells Slow Kettle soups are delicious on their own. The Andoille Jambalaya soup is hearty, rich, full of meat and flavor! Doesn’t this look like the perfect way to warm up on a cool evening? And check out all that delicious rice and andoille sausage! Yum!
What to enjoy with your Jambalaya Stew
Enjoy your New Orleans style stew with one of my favorite side salads.
Click here to see all our soup and stew recipes!
Chicken and Squash Jambalaya Stew Recipe
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Chicken and Squash Jambalaya Stew
Ingredients
- ½ rotisserie chicken, shredded
- 1 acorn squash, roasted and cubed into 1″ pieces
- 8 oz chicken stock
- 1 can Campbells slow kettle jambalaya soup
Instructions
- In a large pot, combine ingredients.
- Stir well to incoroprate.
- Let come to a soft boil, and then reduce heat to a simmer.
- Let cook until stew thickens, about 20 minutes.
- Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
