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
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