Subject: Campbell's Chicken, Pepper & Onion Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 18 2000 - 16:34:01 EST
Food for Thought:
What one loves in childhood stays in the heart forever. (Mary Jo Putney,
Silk and Secrets)
Recipe of the Day:
A meal on a potato? It's easy with a "souper spud" made with the
convenience and homemade
goodness of Campbell's.
Campbell's Chicken, Pepper & Onion Potato Topper
Prep/Cook Time: 25 minutes
2 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut into cubes
1 medium green or red pepper, cut into 2" strips
1 small onion, sliced
1 tsp. dried basil leaves, crushed
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/4 cup water
4 hot baked potatoes, split
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned.
Remove chicken.
HEAT remaining butter. Add pepper, onion and basil and cook until
tender-crisp.
ADD soup and water. Heat to a boil. Return chicken to pan. Cover and
cook over low heat 5 min.
or until done.
SERVE over potatoes. Serves 4.
TIP: To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1
hr. or Microwave on HIGH
12 to 16 min. or until fork-tender.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 lb. boneless chicken breasts
Butter or margarine
4 baking potatoes
Medium green or red pepper
Small onion
Dried basil leaves
Kitchen Clip:
Use a sharp knife to slit the baked potato down its center. Squeeze both
ends together to open
the potato before topping with soup and chicken mixture.
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