Chicken Pepper Potato Topper Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine,
1 lbs: Chicken breasts, boneless & skinless; cut in 1" cubes
1 large: Red pepper, cut in 2" strips
1 small: Onion, cut into thin wedges
1 tsp: Basil, crushed
1 can: Cream of chicken soup,
1/4 cup: Water,
5: Potatoes, baked & split
Directions:
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
Source from luhu.jp
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
Source from luhu.jp