Cooking Directions

• Heat the soup, milk, picante sauce, pepper and onions in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.
• Stir the chicken in the saucepan and cook until the mixture is hot and bubbling. Serve with sour cream, if desired.

Ingredients

• 2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup
• 2.667 cups (2 soup cans) milk
• 1.5 cups Pace® Picante Sauce
• 1 medium green pepperor red bell pepper, finely chopped (about 3/4 cup)
• 4 green onion, sliced (about 1/2 cup)
• 3 cups cubed boneless, skinless chicken breasts, cooked
• 6 tablespoons sour cream(optional)