Paul's Chicken and Peppers Pie

  • 1 can (10¾ oz.) Campbell’s(r) Cream of Chicken Soup

  • ½ cup Pace(r) Picante Sauce

  • ½ cup sour cream

  • 2 tsp chili powder

  • 1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips

  • 4 green onions, sliced

  • 3 cups cubed cooked chicken

  • 1 pkg (11½ oz.) refrigerated corn bread twists

  • Fresh sage

  • Preheat oven to 400°F.

  • Mix soup, picante sauce, sour cream, chili powder, peppers, onions and chicken in 2-qt. shallow baking dish. Bake for 15 min. Stir.

  • Separate bread twists into 16 strips. Arrange strips, lattice-fashion, over chicken mixture, overlapping strips as necessary to fit. Bake 15 min. more, until bread is golden. Garnish with sage.

Paul's Chicken and Peppers Pie photo

PREP TIME: 5 min

TOTAL TIME: 35 min

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