This is for a ‘left over cooked chicken’ meal. Mid week and needing a fast dinner, this is it.
- 1 tbsp. butter
- 1 medium red bell pepper, chopped to make 1 cup
- 1 can Campbell’s condensed Cream of Mushroom soup
- 1/2 cup milk
- 1 1/2 cups cubed cooked chicken
- 1/2 cup frozen peas
Heat butter in 3 quart pot over medium heat and cook the peppers until tender.
Stir in the soup, chicken and peas cooking until hot. Serve over cooked rice.
Yum and I told you it was quick and easy.
