Heat the soup, milk, picante sauce, corn, chicken and bacon in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.Sprinkle with the cheese and onion. Drizzle each serving with additional picante sauce.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1.333 cups milk0.5 cup Pace® Picante Sauce1 can (about 8 ounces) whole kernel corn, drained1 cup cubed cooked chicken or turkey4 slices bacon, cooked and crumbled2 tablespoons shredded Cheddar cheese1 tablespoon sliced green onion
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