Subject: Campbell's Chicken, Pepper & Onion Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 19 2001 - 21:18:00 EST
Food for Thought:
Failure is the condiment that gives success its flavor. (Truman Capote)
Recipe of the Day:
Top off the week with a Campbell's potato topper. Our all-in-one spud
supper combines chicken, pepper and onion
with Campbell's Cream of Chicken Soup, served on a baked potato.
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.
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 fork. Bake at 400 degrees F.
for 1 hour or microwave on HIGH 10 1/2 to
12 1/2 min. or until fork-tender.
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