Chicken pepper potato topper

Yield: 5 servings

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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