Cooking Directions

• Heat the soup, milk, picante sauce, corn, chicken and bacon in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
• Sprinkle with the cheese and onion. Drizzle each serving with additional picante sauce.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1.333 cups milk
• 0.5 cup Pace® Picante Sauce
• 1 can (about 8 ounces) whole kernel corn, drained
• 1 cup cubed cooked chicken or turkey
• 4 slices bacon, cooked and crumbled
• 2 tablespoons shredded Cheddar cheese
• 1 tablespoon sliced green onion