Subject: Campbell's Chicken & Peppers Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 21 2000 - 02:56:50 EDT
Food for Thought:
To a friend's house, the road is never long. (Anonymous)
Recipe of the Day:
Campbell's Cream of Chicken Soup cooks up a zesty variation on classic
pot pie that your family will love.
Campbell's Chicken & Peppers Pie
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1057
Prep Time: 10 minutes
Cook Time: 30 minutes
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup Pace Picante Sauce
1/2 cup sour cream
2 tsp. chili powder
1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked chicken
1 pkg. (11 1/2 oz.) refrigerated corn bread twists
Fresh sage
MIX soup, picante sauce, sour cream, chili powder, peppers, onions and
chicken in 2-qt. shallow baking dish.
BAKE at 400°F. for 15 min. Stir.
SEPARATE bread twists into 16 strips. Arrange strips, lattice-fashion,
over chicken mixture, overlapping strips
as necessary to fit. Bake 15 min. more or until bread is golden. Garnish
with sage. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Pace Picante Sauce
Cooked chicken
Sour cream
1 pkg. (11 1/2 oz.) refrigerated corn bread twists
1 jar (7 oz.) whole roasted sweet peppers
4 green onions
Chili powder
Kitchen Clip:
For 3 cups cubed cooked chicken, in saucepan over medium heat in 6 cups
boiling water cook 1 1/2 lb. skinless,
boneless chicken breasts or thighs, cubed, for 7 min. or until no longer
pink.
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