Recipe: Campbell's Chicken, Pepper, and Onion Potato Topper

CAMPBELL'S CHICKEN, PEPPER, AND ONION POTATO TOPPER

2 tbsp. butter or margarine, divided use
1 lb. boneless chicken breasts, cut into cubes
1 medium green or red bell pepper, cut in 2-inch strips
1 small onion, sliced
1 tsp. dried basil leaves, crushed
1 (10 3/4 oz.) can Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/4 cup water
4 hot baked potatoes,* split (to serve)

Heat 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken.

Heat remaining butter. Add pepper, onion and basil and cook until tender-crisp.

Add soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 min. or until done.

Serve over potatoes.

*TO BAKE 4 POTATOES:
Pierce potatoes with fork. Bake at 400 degrees F. for 1 hour or microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender.

Servings: 4