Cooking Directions

• Heat the butter in a 3-quart saucepan over medium heat.  Add the pepper and cook until tender, stirring often.
• Stir the soup, milk and chicken in the skillet and cook until the mixture is hot and bubbling.  Serve the chicken mixture with the rice.

Ingredients

• 1 tablespoon butter
• 0.25 cup chopped green pepper or red bell pepper
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 1.5 cups cubed boneless, skinless chicken breasts, cooked
• 4 cups hot cooked cooked long grain white rice