Subject: Campbell's Chicken, Pepper & Onion Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 04 2001 - 02:31:46 EDT
Food for Thought:
Potatoes are very interesting folks. I think they must see a lot of what
is going on in the
earth, they have so many eyes. (Opal Whiteley)
Recipe of the Day:
Top off the week with our Chicken Pepper & Onion Potato Topper, simple
to make in 25 quick
minutes, and delicious to serve.
Campbell's Chicken, Pepper & Onion Potato Topper
Prep/Cook Time: 25 min.
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.
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:
To bake 4 potatoes, pierce potatoes with a fork. Bake at 400 degrees F.
for 1 hour or
microwave on HIGH 9 1/2 - 12 1/2 minutes or until fork-tender.
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