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Source: Campbell's Recipes
Tagged With: 4 servings
Chicken, Pepper and Onion Potato Topper
Bored with plain baked potatoes?  Then try these main-dish spuds topped with sautéed chicken, peppers and onion in a creamy sauce.  They're anything but boring.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
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2 tablespoons Butter
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 medium green or red pepper, cut into 2-inch strips
1 small onion, sliced (about 1/4 cup)
1 teaspoon dried basil leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
4 hot baked potato, split

Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.  Remove the chicken from the skillet.
Heat the remaining butter in the skillet over medium heat.  Add the pepper, onion and basil and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the soup and water in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Spoon the chicken mixture over the potatoes.

Nutritional Values per Serving using Campbell's® Condensed Cream of Chicken Soup: Calories 470, Total Fat 18g, Saturated Fat 7g, Cholesterol 94mg, Sodium 656mg, Total Carbohydrate 46g, Dietary Fiber 6g, Protein 32g, Vitamin A 12%DV, Vitamin C 35%DV, Calcium 6%DV, Iron 17%DV

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 439, Total Fat 14g, Saturated Fat 6g, Cholesterol 94mg, Sodium 484mg, Total Carbohydrate 46g, Dietary Fiber 5g, Protein 32g, Vitamin A 13%DV, Vitamin C 35%DV, Calcium 6%DV, Iron 17%DV

Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.

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