This creamy chicken with diced green or red peppers makes a perfect topping for rice or potatoes, and is a family favorite.
Heat the butter in a 3-quart saucepan over medium heat. Add the pepper and cook until tender, stirring often.Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
1 tablespoon butter0.25 cup chopped green pepper or red bell pepper1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1.5 cups cubed boneless, skinless chicken breasts, cooked4 cups hot cooked cooked long grain white rice
Comfort food in a portable package! The...
A touch of Dijon-style mustard gives great...
Chicken on the grill is basted with a hone...
Garlic-and-lemon seasoned chicken in a cre...