Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
• Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
• Stir the soup, water, vinegar, brown sugar and ground chipotle chile pepper in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
• Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
• Cook for 10 minutes or until the sauce is thickened.
• Serve the chicken mixture on the buns. Top with the cheese, if desired.

Ingredients

• 1 tablespoon olive or vegetable oil
• 2  pounds boneless, skinless chicken thigh (about 16 thighs)
• 1 large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1 large sweet onion, thinly sliced (about 1 cup)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.75 cup water
• 0.25 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1 teaspoon ground chipotle chile powder
• 1 package (15 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns
• 0.25 cup Cheddar cheese(optional)