chicken pepper potato topper
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine |
| 1 pounds | Chicken breasts; boneless & skinless; cut in 1" cubes |
| 1 large | Red pepper; cut in 2" strips |
| 1 small | Onion; cut into thin wedges |
| 1 teaspoon | Basil; crushed |
| 1 can | Cream of chicken soup |
| ¼ cup | Water |
| 5 | Potatoes; baked & split |
In 10" skillet over medium heat, in 1 T hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. In same skillet, in remaining 1 T hot margarine, cook pepper and onion with basil until vegetables are crisp tender, stirring often. Stir in soup and water. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
Spoon over potatoes. Source: Campbells ad Submitted By MEG ANTCZAK On 06-08-95
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