Subject: Campbell's Chicken & Peppers Pie
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 09 2001 - 20:27:38 EDT
Food for Thought:
The future belongs to those who believe in the beauty of their dreams.
(Eleanor Roosevelt)
Recipe of the Day:
This one-dish dinner pie is a delicious blend of Campbell's Cream of
Chicken Soup, chicken and
Tex-Mex flavors--so quick and easy to make and tasty to serve.
Campbell's Chicken & Peppers Pie
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1057
Prep Time: 10 min.
Cook Time: 30 min.
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
Fresh sage
Kitchen Clip:
Green onions, also known as scallions, are young onions, harvested when
immature, and available
year-round. Look for those with firm white bases and crisp bright green
tops. Scallions may be
refrigerated for up to 1 week, unwashed, in a plastic bag.
This archive was generated by hypermail 2b28 : Thu Nov 01 2001 - 00:00:01 EST