Baked Bean Stew

1 cup chopped onion
1 tablespoon oil
6 chicken tenders, cut into bite-sized pieces
3 cans (15 oz) baked beans
1 can petite diced tomatoes, undrained

Saute onion in oil in large saucepan. Add chicken and cook over medium heat until browned. Add beans and tomatoes. Reduce heat and simmer, uncovered for 8-10 minutes.