Paul's Chicken and Peppers Pie
Kate Van Gorden
ingredients
- 1 can (10 3/4 oz.) Campbell’s(r) Cream of Chicken Soup
- 1/2 cup Pace(r) Picante Sauce
- 1/2 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 (11 1/2 oz.) refrigerated corn bread twists
- Fresh sage
directions
- 1
Preheat oven to 400°F.
- 2
Mix soup, picante sauce, sour cream, chili powder, peppers, onions and chicken in 2-qt. shallow baking dish. Bake for 15 min. Stir.
- 3
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.
Source: Kate Van Gorden
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