"Browned chicken breasts simmered until tender in a seasoned creamy sauce with red bell pepper and basil are served over rice and topped with shredded mozzarella cheese." — CookWithCampbells.ca
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boneless, skinless chicken breasts
1 (284 mL) can
CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
finely chopped roasted red peppers
ground black pepper
chopped fresh basil leaves
shredded mozzarella cheese
hot cooked brown rice, cooked without salt
This was an awesome, easy recipe. We just made it for a dinner with friends over and it was tangy and tasty, and a beautiful presentation. Our friends even asked me to send them the recipe! The ONLY thing I might do different is add a smidge more apple juice (maybe double it at max) to give it a little more tang. We will go back to this one often.
Really bland. Needs more flavor. Just tasted like soup on chicken.
Very good! My husband and I both enjoyed it. It has a sweet and spicy mix of flavors (mostly sweet). I followed the recipe exactly except that I roasted my own red pepper under the broiler and I didn't have any apple juice, so I used apple sauce with a little water. It turned out great!
This was so delicious! I used about 1/2 cup chopped roasted red peppers, and also took the lid off during simmering to let the sauce reduce a bit. I also cut each breast into 3 pieces. It was so flavourful, I don't understand how anyone could say it was bland? I also made it for company and they loved it as well. 5 Stars!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Chicken by Campbell's(R)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 52
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